No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Broth

Explore 62 recipes, 2 articles, 5 galleries, 52 videos, and more

MORE

Foer Family Recipe for Matzo Ball Soup

expand

Chicken and Dumpling Soup, Part 1

expand

Chicken and Dumpling Soup, Part 2

expand

Shabu Shabu Recipe with Chef Abe Hiroki

expand

Asparagus Risotto with Easter Broth

expand

Pam Anderson's Vegetarian Barley Soup

expand

How to Cook Shrimp and Grits

expand

Roasted Leg of Lamb

Time:2 hours 30 mins
Ingredients
  • 2/3 cup dry red wine
  • 1 bone-in leg of lamb, aitchbone removed by butcher (7 to 8 pounds)
  • 2 tablespoons coarse salt
  • 1 1/2 cups chicken broth, divided
  • 2 teaspoons freshly ground pepper
  • 1 tablespoon plus 1 teaspoon all-purpose flour
  • 2 tablespoons minced garlic
  • 2 tablespoons chopped fresh rosemary leaves, plus sprigs for garnish
  • 2 tablespoons Dijon mustard
  • 2 tablespoons extra-virgin olive oil
  • 1 cup chicken broth or water
expand

Pea and Parsley Soup with Golden Caviar

Time:45 mins
Ingredients
  • 2 tablespoons unsalted butter
  • 3 cups coarsely chopped onion (from 1 large)
  • Coarse salt and freshly ground pepper
  • 4 cups chicken broth
  • 2 cups water
  • 6 cups shelled fresh English peas
  • 4 cups packed flat-leaf parsley leaves (from 2 bunches)
  • 1/4 cup creme fraiche, plus more for garnish
  • 2 tablespoons fresh lemon juice (from 1 lemon)
  • Golden caviar, for garnish
  • Pea shoots (optional), for garnish
expand

advertisement

advertisement

advertisement

advertisement