This is an amazing recipe for broth that can be used anywhere you'd use chicken broth. AMAZING in risotto. It's garlicky, but yum....garlicky!
2.5 quarts water
4 heads garlic separated into cloves
1 onion sliced .5" thick
2 leeks sliced .5" thick
2 celery stalks sliced .5" thick
2 carrots sliced .5" thick
1 washed, unpeeled potato, quartered
6 parsley sprigs
4 thyme sprigs
1 bay leaf
.75 tsp black peppercorns
Place one cup of water in large pot over high heat.
Add garlic, onion, leeks and bring to a boil.
Cover and reduce heat to low, simmer 10 minutes.
Add remaining water, celery, carrots, potato, parsley, thyme, bay leaf and peppercorns.
Bring to boil again and reduce heat, simmer 1 hour.
Strain stock, pressing as much liquid from vegetables as possible.
Season to taste with salt and cool.
Refidgerate for up to 1 week or freeze up to 3 months.
Makes about 1.5 quarts.
Try it and let me know what you think!
Add some mushrooms, ginger, noodles and soy sauce for awesome asian noodle soup!