Garlic Parmesan Broth

It was freezing today…and that means fall is coming!! I am a summer-loving girl, but I have so many cute pairs of boots that I’ve been stocking up on, I just can’t wait to wear them…plus, it’s my birthday month!

If you are a regular reader of this blog, you know I make soup all the time. However, there is something special about a pot of broth boiling on the stove while you snug your jeggings, boots, and pup on a blusterey day. Homemade broth fills the house with the most comforting aroma, it warms you up far before it’s ready to enjoy.

This particular broth is even less time-consuming than a regular old chicken stock, despite having to peel the garlic. The original New York Times recipe did not call for parmesan, but I couldn’t resist. Throughout the year, I save my parmesan rinds in a Ziplock in the freezer, just so I can use them to flavor stock. Parmesan rind infuses a richness into broth that you can’t get from veggies or chicken bones; it’s divine!

Garlic has been used for centuries to cure various ailments, so be sure to keep this recipe in mind when your first winter cold comes around.

I love you, October, and Hello, Fall!

Garlic Parmesan Broth

adapted from the New York Times

2 heads garlic
2 quarts water
1 tablespoon olive oil
Parmesan rind
A 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

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