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Beautiful Brisket Broth Soup

Whenever we make Emeril's Passover Brisket (Recipe #217848), I save the braising liquid instead of serving it over the meat. It makes a really delicious soup base. Just throw together some fresh vegetables and a bit of smoky pepper sauce -- BAM! I think Emeril might dig it, too!

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • Remove and discard congealed fat from the surface of the chilled braising liquid. Set aside.
  • Melt the butter in a wide deep pan and then sauté onions and garlic until translucent. Sauté mushrooms in the same pan until most of the water has been cooked out and mushrooms have a nice golden color. Season to taste with salt and pepper.
  • Stir in tomatoes and their juice and stir in leftover brisket (nice, but not necessary).
  • Pour the braising liquid or stock through a strainer into the pan and bring to a low boil. Add the spinach by handfuls, stirring until wilted.
  • Add chipotle (and additional adobo sauce if desired) and reduce heat, simmering until flavors blend. Tasty.
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RECIPE MADE WITH LOVE BY

@HopeJohnJP
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@HopeJohnJP
Contributor
"Whenever we make Emeril's Passover Brisket (Recipe #217848), I save the braising liquid instead of serving it over the meat. It makes a really delicious soup base. Just throw together some fresh vegetables and a bit of smoky pepper sauce -- BAM! I think Emeril might dig it, too!"
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  1. monica.elazar
    Outstanding! Best soup that I have ever made. Easy. Great way to use leftover broth. I want to simultaneously finish the whole pot and yet make it last forever! Thanks!
    Reply
  2. HopeJohnJP
    Whenever we make Emeril's Passover Brisket (Recipe #217848), I save the braising liquid instead of serving it over the meat. It makes a really delicious soup base. Just throw together some fresh vegetables and a bit of smoky pepper sauce -- BAM! I think Emeril might dig it, too!
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