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Garlic Broth

Garlic Broth

We use this instead of chicken or beef stock … a nice vegetable based alternative as your base stock for vegetable or bean soup… 


2 ½ quarts of water

    4 heads of garlic

    1 onion, sliced ½ inch thick

    2 leeks, sliced ½ inch thick

    2 celery stalks, sliced ½ inch thick

    2 carrots, sliced ½ inch thick

    1 unpeeled potato, quartered

    6 parsley sprigs

    4 thyme sprigs

    1 bay leaf

   ¾ teaspoon black peppercorns

   ½ teaspoon Knob View Farm Original Garlic Sea Salt 

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 for 10 minutes.

Add remaining water, celery, carrots, potato, parsley and thyme, bay leaf and peppercorns.

Bring to boil, reduce heat and simmer for 1 hour.

Strain stock well.  Season to taste with Garlic Sea Salt. Cool.

Refrigerate up to 1 week or freeze up to 3 months.

Yields about 1-½ quarts.

We like to double this recipe for more garlic fun….

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