Garlic Broth
- Total Time
- 1 hour 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3small heads garlic
- 1tablespoon olive oil
- If the broth is served as a soup on its own, kosher salt and freshly ground black pepper to taste (optional)
Nutritional analysis per serving (2 servings)
143 calories; 7 grams fat; 1 gram saturated fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 4 grams protein; 10 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Smash the garlic heads, separating the cloves. Smash and peel the cloves, and cut in half lengthwise. If necessary, remove the green germ that grows through the center.
- Step 2
In a medium saucepan, warm the oil over low heat. Stir in the garlic, and cook, stirring often, for about 20 minutes or until the outside is translucent and the garlic is soft. Do not let the garlic brown.
- Step 3
Add 9 cups of water, and bring to a boil. Lower the heat, and simmer, uncovered, for 40 minutes. The garlic will be very tender. If using the broth on its own, season to taste.
Private Notes
Comments
I made this on a whim and there it sat in the fridge. Pretty plain.
A bumper crop of plum tomatoes prompted me to make a simple tomato sauce of them.
Then there was so much sauce that I puréed some of it and added it to the garlic broth and used the immersion blender to smooth it out. . ...And the crowd went wild. I don't even know what proportions I used, but it's simple enough to play around with.
Needs a lot of extra seasoning to eat by itself even though I simmered it with a bouquet garni. I thought it would have more taste than some of the other garlic soups where the garlic is just boiled.
I made this on a whim and there it sat in the fridge. Pretty plain.
A bumper crop of plum tomatoes prompted me to make a simple tomato sauce of them.
Then there was so much sauce that I puréed some of it and added it to the garlic broth and used the immersion blender to smooth it out. . ...And the crowd went wild. I don't even know what proportions I used, but it's simple enough to play around with.
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