Bouillon with cheese éclairs

Broth is a staple in my home. In the winter we have a heavier version with meat and in the summer a lighter version with vegetables or fish. When I prepare it I always make a lot then I divide it into portions and freeze it. I eat it alone or with tiny pasta but I also use it to make risotto or a vegetable cream. The cheese éclairs is a condiment for the bouillon, very Austrian, delicious and it makes the presentation of the Bouillon more endearing and fun.


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