This can be substituted for meat or poultry stock as a vegetarian soup base.
Recipe courtesy of Barbara Kafka
Save Recipe Print
Total:
1 hr 30 min
Prep:
15 min
Cook:
1 hr 15 min
Yield:
8 cups

Ingredients

Directions

Cut the garlic cloves in half lengthwise and, if necessary, remove the green germ growing through the center. In a medium saucepan, heat the oil over low heat. Stir in the garlic cloves and cook, stirring often, until the outside of the garlic is translucent and cloves are soft, about 20 minutes. Don't let the garlic brown. Pour in water. Bring to a boil. Lower the heat and simmer, uncovered, for 40 minutes. The garlic will be very tender. To eat the broth on its own, season with salt and pepper, to taste, and add vegetables as desired. If using as a soup stock in other recipes, omit the salt and pepper.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Thai-Style Halibut with Coconut-Curry Broth

Recipe courtesy of Ellie Krieger

Garlic Bread

Recipe courtesy of Rachael Ray

Garlic Roasted Potatoes

Recipe courtesy of Ina Garten

Garlic Sauteed Spinach

Recipe courtesy of Ina Garten

Roasted Broccoli with Garlic

Recipe courtesy of Food Network Kitchen

Sauteed Broccolini and Garlic

Recipe courtesy of Ina Garten

"Mock" Garlic Mashed Potatoes

Recipe courtesy of George Stella

Garlic Home Fries

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories