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!
Provided by HopeJohnJP
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 114.8, Fat 6.3, SaturatedFat 3.7, Cholesterol 15.3, Sodium 311.6, Carbohydrate 13.8, Fiber 3.5, Sugar 6.2, Protein 3.8
CROCK POT SCOTCH BROTH SOUP
Make and share this Crock Pot Scotch Broth Soup recipe from Food.com.
Provided by Lorac
Categories Lamb/Sheep
Time 10h20m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Combine all ingredients in a crockpot.
- Cover and cook on low 8-10 hours or cook on high 5-6 hours.
Nutrition Facts : Calories 500.5, Fat 23.7, SaturatedFat 9.7, Cholesterol 120.6, Sodium 1208, Carbohydrate 34.3, Fiber 7.8, Sugar 8.4, Protein 37
BRISKET AND POTATO STEW
Our slow-cooker beef brisket is the star of this warming one-pot stew. The braised meat lends this soup long-simmered flavor in a fraction of the time.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Brisket Recipes
Time 45m
Number Of Ingredients 9
Steps:
- In a medium pot, heat oil over medium-high. Add carrots and onion, season with salt and pepper, and cook until onion is translucent, 5 minutes. Add flour and stir to coat. Stirring constantly, slowly add broth and 2 cups water. Add potatoes and bring to a boil over high; reduce to a rapid simmer and cook, stirring occasionally, until carrots and potatoes are tender, 15 minutes. Add brisket and peas and cook until heated through, 3 minutes.
Nutrition Facts : Calories 380 g, Fat 13 g, Fiber 4 g, Protein 44 g
SCOTCH BROTH SOUP
Early in winter, I make up big pots of this hearty soup to freeze in plastic containers. Then I can bring out one or two containers at a time. I heat the frozen soup in a saucepan on low all morning. By lunchtime, it's hot and ready to serve! -Ann Main, Moorefield, Ontario
Provided by Taste of Home
Categories Lunch
Time 4h20m
Yield 6-8 servings (2 quarts).
Number Of Ingredients 9
Steps:
- In a large soup kettle, combine soup bones, water, peppercorns and salt. Cover and simmer for 2-1/2 hours or until the meat comes easily off the bones. , Remove bones. Strain broth; cool and chill. Skim off fat. Remove meat from bones; dice and return to broth along with remaining ingredients. Bring to a boil. Reduce heat; cover and simmer about 1 hour or until vegetables and barley are tender.
Nutrition Facts : Calories 155 calories, Fat 7g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 499mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 15g protein.
BEEF AND BARLEY SOUP III
This is what I consider the ultimate beef soup. Great on a frosty day. For beef stock, I use 2 1/2 quarts water and 6 teaspoons beef base. Also, use inexpensive red wine. No need for the good stuff here, and cheaper actually works better! Try with leftover pot roast.
Provided by Barb Y
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Barley Soup Recipes
Yield 12
Number Of Ingredients 15
Steps:
- In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef.
- Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.
Nutrition Facts : Calories 230.5 calories, Carbohydrate 20.1 g, Cholesterol 28.2 mg, Fat 9.3 g, Fiber 4.1 g, Protein 14.2 g, SaturatedFat 3.2 g, Sodium 114.5 mg, Sugar 4.7 g
SCOTCH BROTH
Tuck into a hearty bowl of Scotch broth soup for a healthy lunch or supper. Packed with veg and grains, serve with a hunk of crusty bread
Provided by Anna Glover
Categories Lunch, Supper
Time 1h45m
Number Of Ingredients 9
Steps:
- Rinse the soup mix and soak in cold water for 8 hrs or overnight, covered in a cool place. Drain and rinse well.
- Heat the oil in a large pan and fry the onion, leek, turnip, carrots and celery for 10 mins, covered with a lid, until soft but not golden. Add a generous pinch of salt and a good grinding of pepper.
- Pour the stock into the pan and bring to a simmer. Add the drained soup mix, and gently simmer for 1 hr part-covered, until the barley and split peas are tender. Season again if needed. Stir in the kale, and cook for 10-15 mins until tender, then ladle into bowls to serve.
Nutrition Facts : Calories 278 calories, Fat 4 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 33 grams protein, Sodium 0.1 milligram of sodium
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