Recipe: Garlic Broth (to be served on its own or used as a stock)

GARLIC BROTH

"This is really a base for other soups that can also be served on its own, but consider adding some jalapeno pepper, cilantro, and lime juice; or diced tomato, chopped parsley, matchsticks of zucchini, and thinly sliced basil; cooked peas and small leaves of spinach; lemongrass, curry leaves, and lime juice; or any other seasoning group that seems enjoyable."

3 small heads garlic, smashed and peeled
1 tablespoon olive oil
Kosher salt, to taste (optional)
Freshly ground black pepper, to taste (optional)

Cut the garlic cloves in half lengthwise and, if necessary, remove the green germ growing throughout the center.

In 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 9 cups water. Bring to a boil. Lower the heat and simmer, uncovered, for about 40 minutes. The garlic will be very tender.

To eat the broth on its own, season with salt and pepper to taste; or use as a stock.

Source: Soup: A Way of Life by Barbara Kafka