Garlic Broth Recipe

Name: Garlic Broth
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 2 12 quarts water; 4 heads garlic, separated into cloves; 1 onion, sliced 1/2 thick; 2 leeks, sliced 1/2 inch thick; 2 stalks celery, sliced 1/2 thick; 2 carrots, sliced 1/2 thick; 1 potato, unpeeled, quartered; 6 parsley sprigs; 4 fresh thyme sprigs; 1 bay leaf; ¾ teaspoon black peppercorns

Servings: persons

2 12 quarts water
4 heads garlic, separated into cloves
1 onion, sliced 1/2 thick
2 leeks, sliced 1/2 inch thick
2 stalks celery, sliced 1/2 thick
2 carrots, sliced 1/2 thick
1 potato, unpeeled, quartered
6 parsley sprigs
4 fresh thyme sprigs
1 bay leaf
¾ teaspoon black peppercorns

1
Place 1 cup water in large pot over high heat.
2
Add garlic, onion, and leeks.
3
Bring to boil.
4
Cover then reduce heat to low and simmer 10 minutes.
5
Add remaining water, celery, potatoe, parsley, thyme, carrots, bay leaf, and peppercorns.
6
Bring to boil, reduce heat.
7
Simmer 1 hour.
8
Strain stock, pressing as much liquid from vegetables as possible.
9
Season with salt to taste.
10
Cool.
11
Refrigerate up to 1 week or freeze up to 3 months.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 12 quarts water, 4 heads garlic, separated into cloves, 1 onion, sliced 1/2 thick, 2 leeks, sliced 1/2 inch thick, and more.

Yes, Garlic Broth falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Garlic Broth

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