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Garlic Soup (Broth) (P, KLP, TNT)
Source: "Soup: A Way of Life," by Barbara Kafka
Serves: 8

3 small heads garlic, smashed and peeled
1 tbsp. olive oil
kosher salt to taste, optional
freshly ground black pepper to taste, optional
9 cups water

Cut the garlic cloves in half lengthwise and, if necessary, remove the green germ growing through the center.

In a medium saucepan, heat the oil over low heat. Stir in the garlic cloves and cook, stirring often, until the outside of the garlic is translucent and cloves are soft, about 20 minutes. Don't let the garlic brown.

Pour in 9 cups water. Bring to a boil. Lower the heat and simmer, uncovered for 40 minutes. The garlic will be very tender. To eat the broth on its own, season with salt and pepper to taste. It is wonderful as a vegetarian stock.

Poster's Notes:
It is really very good tasting and as a bonus, low fat and low cal. I don't cook with much meat and have used this a lot for soup bases.

Wendy Baker adds: It seems quite clear that you take 3 whole heads of garlic, take all the cloves, (toes) (teeth) off, smash them to peel more easily and then split each one. You clearly, don't need the little stick-like core or the papery parts or the root end. The whole head is for measurement here. Often, when you make a roasted or baked garlic, you use the whole head still all attached with maybe just the tops of the cloves trimmed off, but that is definitely not the case here.

Posted by Sheryl Donner

Nutritional Info Per Serving: 17 Calories (kcal); 2g Total Fat; (89% calories from fat); trace Protein; trace Carbohydrate; 0mg Cholesterol; 8mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates