VCE--Herb and Garlic Broth

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Herb and Garlic Broth

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories : Vegetarian Cooking for Everyon

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 heads garlic (not cloves) -- as fresh and firm as possible

1 tablespoon olive oil

1 tablespoon tomato paste

2 bay leaves

10 peppercorns

2 cloves

6 large sage leaves or 2 tsp. dried

6 sprigs thyme or 1/2 tsp. dried

10 branches parsley

2 teaspoons salt

 

Separate the garlic cloves by pressing down on the heads. Remove most of the

papery skins, then smash the cloves with the flat side of a knife to open them

up.

 

Heat the oil in a soup pot, add the tomato paste, and fry over medium heat for

about a minute. Add the garlic, remaining ingredients, and 2 quarts of water

and bring to a boil. Lower the heat and simmer, partially covered, until the

garlic cloves are soft, about 45 minutes. Strain. Press the garlic through the

strainer with the back of a spoon into the broth or press it into a dish and use

for another purpose.

 

Source:

" page 198 "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

Yield:

" 6 cups "

 

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Per Serving (excluding unknown items): 511 Calories; 24g Fat (35.7% calories

from fat); 23g Protein; 75g Carbohydrate; 40g Dietary Fiber; 0mg Cholesterol;

4778mg Sodium. Exchanges: 2 Grain(Starch); 8 Vegetable; 4 Fat.

 

NOTES : Essentially this is the Provencal aigo bouido, stepped up a bit with a

little tomato to make a hearty stock. It's immensely fortifying, good for colds

and hangovers, as well as an excellent medium for potato dishes and winter

stews.

Nutr. Assoc. : 3505 0 0 0 0 0 1302 1492 0 0