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Beautiful Brisket Broth Soup

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“Whenever we make Emeril's Passover Brisket (Passover Brisket by Emeril), 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!”

Ingredients Nutrition


  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.

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