Garlic Broth

I use this recipe when I want to make something a little different. This recipe has no meat ingredients and is great for vegetarians. Found this recipe is a book called: Totally Garlic cookbook.

• Ready In: 1 hr 40 mins
• Yields: 1 1/2 quarts

Ingredients

• 2 1⁄2 quarts water
• 4  heads garlic, separated into cloves
• 1  onion, sliced 1/2 thick
• 2  leeks, sliced 1/2 inch thick
• 2  stalks celery, sliced 1/2 thick
• 2  carrots, sliced 1/2 thick
• 1  potato, unpeeled, quartered
• 6  parsley sprigs
• 4  fresh thyme sprigs
• 1  bay leaf
• 3⁄4 teaspoon black peppercorns

Directions

1. Place 1 cup water in large pot over high heat.
2. Add garlic, onion, and leeks.
3. Bring to boil.
4. Cover then reduce heat to low and simmer 10 minutes.
5. Add remaining water, celery, potatoe, parsley, thyme, carrots, bay leaf, and peppercorns.
6. Bring to boil, reduce heat.
7. Simmer 1 hour.
8. Strain stock, pressing as much liquid from vegetables as possible.
9. Season with salt to taste.
10. Cool.
11. Refrigerate up to 1 week or freeze up to 3 months.