See Also: Cooking Club · Soups · Vegetable Dishes
Garlic Herb Stock or Broth
From Dorothy McNett's recipes at www.dorothymcnett.com. You choose the fresh herbs...just add and cook!
1 head of garlic, separated into cloves
1 onion, sliced
1-2 cups fresh parsley
small sprig of fresh rosemary
2-3 tablespoons or more of fresh thyme, oregano, etc
2-3 tablespoons or more of fresh sage, etc
2 bay leaves
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
2 tablespoons tomato paste, or 3-4 small baby tomatoes diced
8 - 10 cups water
Peel and smash the garlic. Combine all ingredients in a large heavy bottomed stock pot of Dutch oven. Bring to a boil, reduce to low simmer and cook 30-45 minutes. Strain and use the stock for soups, etc. You can use the herbs and vegetables in a salad or soup as desired. (Pick out and discard the bay leaves and any hard stems, etc)
Recipe created 2015-06-15.
