* Exported from MasterCook *
Garlic Broth - Provence
Recipe By :Martha Rose Shulman
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 heads garlic
2 quarts water
1 tablespoon olive oil
1 bouquet garni -- made with a bay leaf, a couple of sprigs each of thyme and parsley and a fresh sage leaf
Salt -- to taste
1. Bring a medium saucepan full of water to a boil. Fill a bowl with ice
and water. Separate the head of garlic into cloves and drop them into the
boiling water. Blanch for 30 seconds, then transfer to the ice water.
Allow to cool for a few minutes, then drain and remove the skins from the
garlic cloves. They should be loose and easy to remove. Lightly crush the
cloves by pressing on them with the flat side of a chef's knife.
2. Place the garlic cloves in a large saucepan with the remaining
ingredients and bring to a gentle boil. Reduce the heat, cover and simmer
1 hour. Strain. Taste and adjust salt as desired.
Yield: 2 quarts (8 one-cup servings)
Advance preparation: This can be made a day ahead and freezes well. But
it's at its best if it is eaten the same day it is made.
Whole cloves of garlic, uncut and simmered gently for an hour with
aromatics, yield a mild, sweet tasting, comforting broth. According to
Johnny Bowden, a nutritionist, garlic needs to be crushed, sliced or
chopped for its health-boosting compounds to be released. For this broth,
I just crush the cloves lightly by leaning on them with the flat side of
my knife; the less crushed they are, the milder the broth will taste.
According to a Provençal saying, "Garlic soup is a life saver." This
simple broth, made by simmering crushed garlic cloves in water with sage
or other herbs, is recommended as a cure for ailments as varied as
hangovers, stomach ailments and colds. I think of it as dinner instead of
a cure, and it is convenient especially if I haven't gone to the market in
a few days or if I'm feeling under the weather. I've collected many
renditions of garlic soup in my travels throughout the Mediterranean and
Mexico, and I've developed some of my own versions at home. I'll share
four of those recipes this week, along with the broth offered here, which
makes a soothing vegetarian alternative to chicken stock.
Garlic has been known for its therapeutic benefits since ancient times.
Studies have linked it to lower cholesterol, serum triglyceride levels and
blood pressure. Sulfur-containing compounds including allicin, which give
garlic its pungency, along with high levels of vitamin C, vitamin B6,
manganese and selenium seem to be responsible for garlic's beneficial
cardiovascular effects. Allicin helps to prevent platelets in the blood
from sticking together and is also a powerful antibacterial and antiviral
agent that may be useful in weight control.
Cuisine:
"French"
Source:
"Recipes for Health, New York Times, Dec 1, 2008"
S(Formatted by Chupa Babi):
"Feb 2012"
Yield:
"2 quarts"
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Per Serving (excluding unknown items): 16 Calories; 2g Fat (92.8% calories
from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 7mg Sodium. Exchanges: 0 Vegetable; 1/2 Fat.
Nutr. Assoc. : 0 0 0 27170 0
