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The Restorative Broth
Difficulty level Easy
Here we are on the brink of the new year. If you haven't overindulged already during this holiday season, you might be tempted to tonight. Here is a little restorative broth to try if you've eaten too much rich food lately or if you just want something a little soothing to sip after the big late night out. Make a batch of it today, and then you can just warm it up tomorrow when you need it.
This is also a pretty good vegetarian answer to your Mom's chicken soup. As we enter the cold and flu season, it might be a good thing to have on hand in the freezer. Even if you are hale and hearty you can use it as a base for vegetarian soups, or toss some ravioli into the broth for a light supper.
INGREDIENTS
| 1 | big head of garlic |
| 6 | sage leaves |
| 2 | bay leaves |
| 2 | thyme sprigs |
| 2 | parsley branches |
| Sea salt and freshly ground pepper | |
| your favorite olive oil to taste | |
PREPARATION:
- Put 5 cups of water in a soup pot over a high heat.
- Separate the garlic cloves, peel them and add them along with the herbs and 1/2 tsp salt.
- Bring to a boil and cook, covered for 20 minutes, then strain into a clean pot or simply remove the herbs, leaving the pearly garlic cloves if you wish.
- Taste for salt, season with pepper and add 1 or 2 tsp olive oil to the pot.
From Vegetable Soups by Deborah Madison (2006, Broadway Books)