2 ea Garlic heads, unpeeled but -- heads separated 1 ea Bay leaf, crumbled 6 c Water 1/2 c Chopped fresh parsley 1/2 ts Sage 1/2 ts Curry powder 1 pn Saffron 1 lg Onion, peeled & quartered 2 ea Celery stalks, cut to thirds Wrap garlic & bay leaf in a cheesecloth. Place with all other ingredients in a soup pot. Cover & bring to a boil. Loweer heat & simmer for 25 minutes. Remove from heat & let cool slightly. Remove garlic & bay leaf. Puree the broth & vegetables in a blender. Season to taste &f desired & serve. Source Unknown
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Simple Garlic Broth (Great If You're Sick!) | Garlic Head Recipes
INGREDIENTS: 4 heads of garlic 2 TBS olive oil Salt and pepper Herbs of choice (parsley, rosemary, sage, cilantro) Vegetable add-ins like celery, onion, cabbage, or carrot
1) Smash cloves from 2 heads of garlic to crush them. 2) Heat olive oil over medium-low heat and add crushed cloves. Let cook for 8 minutes, stirring, until browned. 3) Add 1 tsp salt and a few twists of pepper. Add 10-15 cups water and bring mixture to a simmer. 4)Add in fresh herbs and vegetables if using. Let simmer, uncovered, for 30 minutes until reduced. 5) Strain and enjoy! ✨
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***RECIPE, MAKES ONE BIG PORTION, MULTIPLY AS NEEDED***
1 lb (454g) live mussels 1 cup white wine (237 mL) 4-5 cloves of garlic 1 small shallot 1 lemon (one is enough for a few portions) 1-2 tablespoons butter 1-2 tablespoons olive oil red chili flakes fresh herbs (I like fennel fronds) salt pepper
Pull any beards off of the mussels and wash them clean. Peel and chop the garlic, thinly slice or chop the shallot, pick and chop the herbs.
Melt the butter in a pot on moderate heat (I don't like to let the butter brown), dump in the garlic and shallot and cook them for a minute. Put in the wine and bring it to a boil. Grate in some of the lemon zest. Put in as many chili flakes as you want and grind in some pepper. Pour in the oil.
Dump the mussels in the pot, stir them around, cover and let them steam for a couple minutes before you start checking on them. Cook until the mussels open up, and stop before the meats appear to shrink — maybe 5 minutes, total. While you're waiting you can cut the lemon into wedges for the table.
Use a slotted spoon to fish the mussels out to a serving bowl. If you see any that didn't open, either toss those, or hold them over somewhere that's not the pot or bowl and pry them open — if they look and smell good inside, they're probably fine.
Taste the broth and consider adding salt and maybe a little lemon juice. Stir in the fresh herbs at the last second and pour the broth over the mussels. To eat them, I like to pull off the top shell (the one that isn't connected to the meat) and discard; take the shell with the meat and dip it into the broth to fill it up; slurp; repeat.
Garlic Broth (Organic Cold and Flu Killer)
Garlic Broth is a natural remedy for the common cold and flu. 100% natural, organic with no chemicals. Also great for sinus infections, This broth is packed full of nutrients that will that cold dead in the ass. The flavor is not strong like might think, but does have an Asian influence in the taste. My Books: Cookbooks: international eats cookbook You favorite Soup cookbook Humor: Laugh until you fart
Drunken Mussels Recipe - Mussels Steamed in a Garlic, Lemon & Wine Broth
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