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

Emeril's Rib Sauce

expand

Emerald-Green Velvet Soup

Time:35 mins
Ingredients
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 1 garlic clove, pressed through a garlic press or minced
  • 1 large Yukon gold potato (about 8 ounces), peeled and diced
  • 4 cups canned reduced-sodium chicken or vegetable broth
  • 5 to 6 cups (from 1 large bunch) flat-leaf parsley
  • Coarse salt and ground pepper
  • Optional garnishes (choose one): croutons, edible flowers, extra-virgin olive oil, grated Parmesan cheese, or minced fresh herbs like chives
expand

''Risotto'' with Squid, Shrimp, and Curry Leaves

Ingredients
  • 1 pound medium squid, cleaned, rinsed, and dried, bodies and tentacles separated
  • 1 small head cauliflower, separated into 1-inch florets
  • 4 cups whole milk
  • Coarse salt and freshly ground white pepper
  • 18 to 24 fresh curry leaves
  • Vegetable oil, for frying
  • 2 tablespoons olive oil
  • 12 jumbo head-on (optional) shrimp, peeled and heads removed (shells and heads reserved for broth) and deveined, halved lengthwise
  • 4 tablespoons unsalted butter, preferably European-style
  • 5 heaping tablespoons very finely chopped leeks, white and light green parts only
  • Shrimp Broth, heated
expand

Butternut Squash Soup with Shrimp

Time:55 mins
Ingredients
  • 2 tablespoons unsalted butter
  • 1 pound frozen large shrimp (peeled and deveined), thawed
  • 1 medium yellow onion, diced small
  • 2 tablespoons finely chopped fresh sage leaves
  • 1/2 large butternut squash
  • 1/8 teaspoon cayenne pepper
  • 3 cups low-sodium chicken broth
  • Coarse salt
  • 1/4 cup sour cream
  • Fried sage leaves (optional), for serving
expand

Classic Chicken-Vegetable Soup

expand

Asian-Style Chicken Soup

Ingredients
  • 4 ounces vermicelli rice noodles
  • Chicken Soup Base (10 cups broth and 4 cups shredded chicken)
  • 3 tablespoons fish sauce
  • 4 teaspoons soy sauce, plus more for serving
  • 2-inch piece fresh ginger, peeled, very thinly sliced crosswise
  • 2 scallions, thinly sliced
  • 1/4 cup fresh cilantro leaves
  • 1/4 cup fresh basil leaves, torn if large
  • 5 ounces cherry tomatoes, halved (1 cup)
  • 1 jalapeno, thinly sliced
  • Lime wedges, for serving
expand

Down-Home Chicken Soup with Dumplings

expand

Chinese Egg Noodle Soup

expand

Pureed Butternut Squash Soup

expand

Seafood Stew

Time:25 mins
Ingredients
  • 1 tablespoon extra-virgin olive oil, plus more for serving
  • 1 garlic clove, finely chopped
  • 1 fennel bulb, trimmed, halved, and thinly sliced, plus fronds for garnish
  • 1 large tomato, cut into large dice
  • Coarse salt and ground pepper
  • 4 cups low-sodium chicken broth
  • 12 ounces skinless striped bass or red snapper fillets, cut into 1-inch pieces
  • 1 pound medium shrimp, peeled and deveined, or diver scallops, or a combination
  • Crusty bread, for serving
expand

advertisement

advertisement

advertisement

advertisement