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Garlic & Herb Broth

Makes about 1 1/2 quarts

Posted by The Lunchbox Tree

Original recipe here - Bon Appetit

2 Tbsp olive oil

2 Heads of garlic

A handful of herbs (I used rosemary, thyme, sage, and fresh bay)

Other seasonings, optional:  whole peppercorns, dried chili, lemon juice

Salt & Pepper

Slice one head of garlic in half to expose the cloves.  Peel the other head of garlic and crush lightly with the back of a knife.  Set a large saucepan over medium-low heat and add the olive oil and crushed garlic cloves.  Cook gently until light golden brown, 8-10 minutes.  (If you're home sick, this is a great opportunity to change into your favorite lounge pants and throw a comfortable blanket onto the couch.)

Once garlic is golden, add 2 quarts of water (that's 8 cups), halved garlic head, and herbs, along with any other seasonings you might want to add.  Increase the heat to high and bring to a boil; once at a boil, lower the heat to keep the broth at a bare simmer and let cook about 30 minutes or so.  (Sick day note:  Lounge on the couch with aforementioned comfortable blanket; catnap or throw on Netflix while the broth percolates away on the stove.)

Once the broth is reduced by about a 1/4 or so, taste and season to taste with salt and pepper. Strain the broth through cheesecloth or a fine mesh strainer into a large bowl, or remove the herbs and whatnot with a spider or slotted spoon.  Pour broth into a mug or bowl; optionally, garnish with herbs and/or lemon, and enjoy steaming hot.  (Sick day note:  Return to the couch with your mug of hot broth.  Breathe in the steam and sip slowly.  Keep the remaining broth warm on the stove to make refilling your mug quick and easy.)