Garlic Broth
Yield
4 servingsPrep
15 minCook
35 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | heads |
garlic
seperated |
*
|
| 1 | each |
bay leaves
crumbled |
*
|
| 6 | cups |
water
|
|
| ½ | cup |
parsley leaves
fresh, chopped |
|
| ½ | teaspoon |
sage
|
*
|
| ½ | teaspoon |
curry powder
|
|
| 1 | pinch |
saffron threads
|
*
|
| 1 | large |
onions
peeled, quartered |
|
| 2 | each |
celery stalks
cut to thirds |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | heads |
garlic
seperated |
*
|
| 1 | each |
bay leaves
crumbled |
*
|
| 1.4 | l |
water
|
|
| 118 | ml |
parsley leaves
fresh, chopped |
|
| 2.5 | ml |
sage
|
*
|
| 2.5 | ml |
curry powder
|
|
| 1 | pinch |
saffron threads
|
*
|
| 1 | large |
onions
peeled, quartered |
|
| 2 | each |
celery stalks
cut to thirds |
|
Directions
Wrap garlic and bay leaf in a cheesecloth.
Place with all other ingredients in a soup pot.
Cover and bring to a boil. Lower heat and simmer for 25 minutes.
Remove from heat and let cool slightly. Remove garlic and bay leaf.
Purée the broth and vegetables in a blender.
Season to taste andf desired and serve.
