Soups recipes

Garlic Broth

Course : Soups
Serves: 4 - 6

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Ingredients:

2 1/2 quarts water

4 medium garlic heads -- separated into cloves

1 medium Onion -- sliced 1/2-inch thick

2 medium leeks -- sliced 1/2-inch thick

2 medium celery stalks -- sliced 1/2-inch thick

2 medium carrots -- sliced 1/2-inch thick

1 medium unpeeled potato -- quartered

6 pieces parsley sprigs

4 pieces thyme springs

1 piece bay leaf

3/4 teaspoon black peppercorns

1 teaspoon salt

Preparation / Directions:

Place 1 cup water in a large pot over high heat. Add garlic, onion and leeks. Bring to boil. Cover, then reduce heat to low and simmer 10 minutes. Add remaining water, celery, carrots, potato, parsley, thyme, bay leaf, and peppercorns. Bring to boil, reduce heat, and simmer 1 hour. Strain stock, pressing as much liquid from vegetables as possible. Season to taste with salt. Cool. Refrigerate up to 1 week or freeze up to 3 months. Makes about 1 1/2 quarts.

Nutritional Information:

257 Calories (kcal); 1g Total Fat; (3% calories from fat); 7g Protein; 59g Carbohydrate; 0mg Cholesterol; 237mg Sodium

Garlic Broth

Ingredients:

Preparation / Directions:

Nutritional Information:

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