Beautiful Brisket Broth Soup

Submitted by 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!"

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 4

ingredients

• braising liquid from beef brisket, chilled or 4 cups beef stock
• 2 tablespoons butter
• 1 large sweet onion, diced
• 2 teaspoons garlic, chopped
• 5 large mushrooms, sliced thickly
• 14 1⁄2 ounces diced tomatoes
• leftover beef brisket, in bite-sized pieces (optional)
• 1⁄2 lb spinach, stems removed
• 1 chipotle chile in adobo, seeded, minced

directions

1. Remove and discard congealed fat from the surface of the chilled braising liquid. Set aside.
2. 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.
3. Stir in tomatoes and their juice and stir in leftover brisket (nice, but not necessary).
4. 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.
5. Add chipotle (and additional adobo sauce if desired) and reduce heat, simmering until flavors blend. Tasty.

Reviews

[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!