Supremely Savory Garlic Stock (f52)
Supremely Savory Garlic Stock
A supremely savory vegetable stock that only needs one ingredient. And yes, that ingredient is garlic-two whole heads of it. When simmered with water and seasoned with salt, this extrovert ingredient goes from razor sharp to buttery smooth, a lot like caramelized onions. The result is oh-so soothing, with pools of savory depth. Use it anywhere a recipe calls for vegetable (or even chicken) broth. Or, as I do, slurp it straight from a mug. Some tips for how to peel the garlic without losing your mind: Lightly smoosh each clove with the side of a knife, then dump them in a bowl of warm water and peel there. Or, as an old coworker used to do, add the unpeeled cloves to a tightly lidded container and shake the living daylights out of it until the cloves spring out of their skins. (In a pinch, you can opt for pre-peeled cloves, though their flavor is less outspoken.) -Emma Laperruque
makes 8 cups
2 big garlic heads
Kosher salt, to taste
Peel the garlic and roughly chop the cloves. Combine with 12 cups of water in a stockpot and bring to a boil over high heat. Lower the heat to a confident simmer and cook for 1 hour or so, until the liquid has reduced to about 8 cups. Pour through a fine-mesh sieve into a heatproof bowl. Use a spoon to mash the softened garlic through the sieve, enriching the broth (I incorporate almost all of it, but it’s your broth). Season with kosher salt to taste (1½ to 2 teaspoons for me).
can use in kale and egg soup, tomato and bean soup, ditalini and dill soup
https://food52.com/recipes/86791-garlic-broth-recipe
https://www.youtube.com/watch?v=olsNn-zUOh0
A supremely savory vegetable stock that only needs one ingredient. And yes, that ingredient is garlic-two whole heads of it. When simmered with water and seasoned with salt, this extrovert ingredient goes from razor sharp to buttery smooth, a lot like caramelized onions. The result is oh-so soothing, with pools of savory depth. Use it anywhere a recipe calls for vegetable (or even chicken) broth. Or, as I do, slurp it straight from a mug. Some tips for how to peel the garlic without losing your mind: Lightly smoosh each clove with the side of a knife, then dump them in a bowl of warm water and peel there. Or, as an old coworker used to do, add the unpeeled cloves to a tightly lidded container and shake the living daylights out of it until the cloves spring out of their skins. (In a pinch, you can opt for pre-peeled cloves, though their flavor is less outspoken.) -Emma Laperruque
makes 8 cups
2 big garlic heads
Kosher salt, to taste
Peel the garlic and roughly chop the cloves. Combine with 12 cups of water in a stockpot and bring to a boil over high heat. Lower the heat to a confident simmer and cook for 1 hour or so, until the liquid has reduced to about 8 cups. Pour through a fine-mesh sieve into a heatproof bowl. Use a spoon to mash the softened garlic through the sieve, enriching the broth (I incorporate almost all of it, but it’s your broth). Season with kosher salt to taste (1½ to 2 teaspoons for me).
can use in kale and egg soup, tomato and bean soup, ditalini and dill soup
https://food52.com/recipes/86791-garlic-broth-recipe
https://www.youtube.com/watch?v=olsNn-zUOh0