Tuesday, January 15, 2013

Crazy Good Garlic Broth

Ohmigosh this is sooo good! And good for you :-). Whenever I make it, everyone comes into the kitchen and stirs the pot just so they can steal a taste! I probably wouldn't eat it right before a social gathering, but it's perfect for a cold winter night, or whenever you have a cold or flu. It's surprisingly rich-tasting and filling. Makes about 5-6 cups.

2 heads garlic, cloves separated and peeled
2 qts Vegetable Stock, preferably homemade
2 bay leaves
1 sprig thyme
4 sprigs fresh parsley, stems included (there's a lot of flavor in the stems)
1/4 tsp dried sage
2 tsp kosher salt

Combine everything in a large stock pot and bring to a gentle boil, reduce to a gentle simmer so the bubbles are slowly rising to the top, and cook partially covered for 1 hr, longer if you want it more concentrated. Taste and correct seasonings. Strain the broth in a colander lined with cheesecloth and serve or freeze.

The little specks are the dried sage. It's very rich, hard to believe there's no meat or mushrooms in it - oh, and very garlicky: 1 cup per person is plenty to keep the vampires away.

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