Garlic Broth
This delicous garlic broth helps ward off cold and flu germs.
Ingredients
- 2 heads garlic
- 2 tbsp olive oil extra virgin
- 8 cups water
- A few sprigs fresh herbs (sage, parsley, thyme, rosemary)
- A few inches leek rinsed
- 1/2 inch hot pepper seeds removed
- salt and pepper to taste
Instructions
- Take one head of garlic, separate into individual cloves, peel them, and then crush them slightly with the handle of a knife.
- Place the garlic in a deep soup pan with the extra virgin olive oil. Cook for about 8 minutes or until the garlic turns golden. Be careful not to burn the garlic or it will taste bitter.
- Add 8 cups of water and bring to a boil.
- Take the second head of garlic and slice it in half sideways. Don’t bother peeling it. Add it to the soup pot along with the fresh herbs, leek, and the tip of a hot pepper.
- Reduce heat and let this mixture simmer uncovered for 60 minutes. The garlic should be soft and the liquid should reduce by almost half.
- Add salt and pepper to taste.
- Strain the soup mixture through a colander or remove the chunky ingredients with a slotted spoon.
- Ladle the broth into a mug and sip as if it was a cup of tea.
Video
Notes
You could also enjoy this garlic broth dressed up with some noodles or small pasta like pastina or orzo. Garnish with a few croutons and a drizzle of extra virgin olive oil on top.
Garlic broth makes a great base for ramen.
This witch’s brew has a light flavor but a potent impact.
Garlic broth will keep for about 3 days in the refrigerator.