It’s getting chilly out there, and nothing sounds better than hot soup. Which means, if you don’t want to open up a can of Campbell’s, you’ve got to make your own stock. But making stock takes time, and oftentimes you don’t have a whole chicken on hand or a few extra beef shank bones tucked away in your freezer. Even vegetable broth can sometimes feel like too much of a pain—what if you don’t have carrots or celery in the fridge?
Garlic broth is the answer. In just an hour, a quart of water and a single head of garlic can be transformed into a rich and flavorful broth. Seasoned with salt, pepper, and a bouquet garni (a small bundle of parsley, thyme, and bay leaf), garlic broth can be garnished with Parmesan cheese and olive oil, then served alongside crusty bread for a quick meal. Garlic broth can also be used as the base for all kinds of soups—everything from minestrone to chicken noodle. Click here for a more detailed recipe for garlic broth.
