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
How To make Garlic Broth's Videos
Drunken Mussels Recipe - Mussels Steamed in a Garlic, Lemon & Wine Broth
Learn how to make a Drunken Mussels Recipe! - Visit for over 700 additional original video recipes! I hope you enjoy this Drunken Mussels Recipe!
Garlic Broth
Colds and flu don’t stand a chance against this garlic-Vit C soup.
Ingredients:
40 g dried noodles cooked according to instructions 2 cups stock/broth (homemade or from bouillon) 1 tbsp chili powder 2 tbsp minced parsley 2 cloves minced garlic
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
Mussels with garlic white wine broth
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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.
Simple Italian Garlic Soup | Garlic Broth | Soup Recipes | Le Quasi Chef
Simple Italian Garlic Soup | Garlic Broth | Soup Recipes | Le Quasi Chef
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Instant Pot Roasted Garlic Soup
Recipe Here!:
A fair warning to those readers who are vampires: STOP reading this immediately. Seriously. I don't want to be responsible for you turning into ashes. To everyone else, garlic lovers especially, read on.
I've created a soup to pretty much put you right in your garlic happy place. A soup so infused with a rich and creamy garlic-potato base that you'll be in pure garlic ecstasy. But not to worry! As much garlic as we're putting in this soup, it won't be overkill! In fact, it will be the absolute PERFECT balance of creaminess, cheesiness and garlic-ness. And I just know it is going to become a household staple for MANY of you (except the vampires).
And I'll never stop saying it. NOTHING can make a soup like the Instant Pot! Not only does it slice the cooking time down to a fraction, but it also infuses the flavor so beautifully.
Oh! And BONUS! This recipe not only tell you how to make this astounding soup, but ALSO shows you how to make the BEST roasted garlic AND garlic bread ever! THREE for the bulb of ONE!
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