Simple Garlic Broth Moosewood Recipes

GARLIC BROTH

Steps:

• Cut the garlic cloves in half lengthwise and, if necessary, remove the green germ growing through the center. In a medium saucepan, heat the oil over low heat. Stir in the garlic cloves and cook, stirring often, until the outside of the garlic is translucent and cloves are soft, about 20 minutes. Don't let the garlic brown. Pour in water. Bring to a boil. Lower the heat and simmer, uncovered, for 40 minutes. The garlic will be very tender. To eat the broth on its own, season with salt and pepper, to taste, and add vegetables as desired. If using as a soup stock in other recipes, omit the salt and pepper.

SIMPLE GARLIC BROTH (MOOSEWOOD)

Steps:

• Bring the stock or water to boil in a large covered pot.
• In a soup pot on low heat, gently saute the garlic in the olive oil until golden, taking care not to let it brown.
• Add boiling stock and stir in the paprika.
• Tie the sage, thyme, and parsley into a little bundle with a sting and add it to the pot.
• Bring the broth to a boil and simmer for 10-15 minutes, up to 30 minutes for a more intense flavor.
• Remove the bouquet and season with salt and pepper.

GARLIC BROTH

Steps:

• Bring a medium saucepan full of water to a boil. Fill a bowl with ice and water. Separate the head of garlic into cloves and drop them into the boiling water. Blanch for 30 seconds, then transfer to the ice water. Allow to cool for a few minutes, then drain and remove the skins from the garlic cloves. They'll be loose and easy to remove. Lightly crush the cloves by pressing on them with the flat side of a chef's knife.
• Place the garlic cloves in a large saucepan with the remaining ingredients and bring to a gentle boil. Reduce the heat, cover and simmer 1 hour. Strain. Taste and adjust salt.