What is a distinctive feature of Bouillon?

Bouillon is characterized primarily as a clear broth, which is made by simmering meat, vegetables, and aromatic herbs in water. This process extracts the flavors and nutrients from the ingredients, resulting in a light, aromatic liquid that is typically transparent. Unlike richer soups that are thickened or contain pureed ingredients, bouillon emphasizes clarity and the distinct taste of the ingredients without the heaviness associated with thicker soups.

Bouillon can serve as a base for other dishes or be enjoyed on its own, and its clear nature makes it suitable for uses like soups or sauces where a lighter flavor profile is desired. The fact that it is not served cold, does not typically contain pureed ingredients to thicken it, and is often made with meat or meat bones distinguishes it as a specific type of broth rather than alternative soups or cold dishes.