"Simple Garlic Broth makes a wonderful liquid in which to cook rice or potatoes. It will keep, covered, in the refrigerator for one week. It also freezes well." Moosewood Restaurant Cooks at Home"

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Name: Simple Garlic Broth
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6
Cuisine: Vegetarian
Ingredients: 8 cups vegetable stock or 8 cups water & 2 cubes bouillon; 3 tbs minced garlic (1 lg or 2 small heads); 2 tbs olive oil; 1/2 tsp paprika; 1 sprig fresh sage; several sprigs fresh parsley; salt and black pepper to taste

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INGREDIENTS

8 cups vegetable stock or 8 cups water & 2 cubes bouillon
3 tbs minced garlic (1 lg or 2 small heads)
2 tbs olive oil
1/2 tsp paprika
1 sprig fresh sage
several sprigs fresh parsley
salt and black pepper to taste

Servings

INSTRUCTIONS

In a covered pot, bring the stock or water to a boil. In a soup pot on low heat, gently saute the garlic in the olive oil until golden, taking care not to let it brown. Add the boiling stock or the boiling wter and the bouillon cubes. Stir in the paprika. Tie the sage, thyme and parsley into a little bundle with string, and add the bouquet garni to the pot. Bring the broth to a boil and simmer for 10 to 15 minutes, or up to 30 minutes for a more intense flavor. Remove the bouquet garni and season with salt and pepper.

Variations

Garlic Broth with Pasta and Peas: Add pastina or other tiny pasta and lots of fresh or frozen green peas to the garlic broth. Serve topped with Parmesan cheese.

Saffron Garlic Soup: Add a generous pinch of saffron to the simmering broth. For a delicious traditional Mediterranean meal, place toast or croutons and a fried or poached egg in each serving bowl, and ladle some saffron garlic broth over them. Sprinkle with grated cheese if desired.

Vegetable Sou: Add about 2 cups of shredded vegetables---such as carrots, green beans,zucchini, kale, turnips, or sweet potatoes---to the simmering broth and cook until the vegetables are tender but still brightly colored. Stir in about 2 cups cooked orzo or other small pasta and serve topped with grated cheese.

Potato and Pepper Soup: Cook about a cup each of cubed potatoes and diced red bell peppers in the simmering broth until tender. Just before serving, add a cup of chopped fresh greens, such as spinach, chard, or kale, and cook until the greens wilt. Serve topped with grated feta or other cheese.

NOTES

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Simple Garlic Broth

8 cups vegetable stock or 8 cups water & 2 cubes bouillon
3 tbs minced garlic (1 lg or 2 small heads)
2 tbs olive oil
1/2 tsp paprika
1 sprig fresh sage
 several sprigs fresh parsley
 salt and black pepper to taste

Variations
Garlic Broth with Pasta and Peas: Add pastina or other tiny pasta and lots of fresh or frozen green peas to the garlic broth. Serve topped with Parmesan cheese.

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Nutrition

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Serving Size: 1 Serving (5g)
Recipe Makes: 6 Servings

Calories: 23
Calories from Fat: 23 (100%)

Amt Per Serving		% DV

	Total Fat 2.5g	3 %
	Saturated Fat 0.4g	2 %
	Monounsaturated Fat 1.8g
	Polyunsanturated Fat 0.3g
Cholesterol 0mg		0 %
Sodium 775.4mg		27 %
Potassium 12.5mg		0 %
Total Carbohydrate 0.3g		0 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 0.1g
Protein 0.1g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 23

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