Garlic Broth
Servings 4
Equipment
- Large saucepan
- Fine Sieve Strainer
Ingredients
- 3 heads of garlic
- 2 tbsp olive oil
- 8 cups water
- 2 -inch piece of ginger, peeled
- Handful of fresh cilantro
- Handful of fresh parsley
- Sea salt and freshly cracked pepper, to taste
Instructions
- Slice two heads of garlic in half crosswise; set aside. Separate the cloves from the remaining head, peel and crush lightly.
- Heat the olive oil in a large saucepan over medium heat. Add the crushed garlic cloves and cook, stirring often, until golden brown and softened, 8-10 minutes.
- Add 8 cups of water and increase the heat to high, and bring the mixture to a boil.
- Add the herbs and reserved halved heads of garlic.
- Reduce the heat, but keep the broth at an active simmer and cook until the garlic is very tender and the broth is reduced by nearly half, 35-45 minutes. Season generously with sea salt and freshly cracked pepper, to taste.
- Strain broth through a mesh sieve into a large bowl. Divide the broth among bowls.
- Side Note: Sip it as is, or you can add cooked noodles or drizzle in some whisked eggs to make an egg drop soup.
- Do Ahead: Broth can be made 3 days ahead. Let cool; seal in an airtight container and store in the refrigerator.