Yield: 1 servings
|2 \N||Heads garlic; separated into|
|\N \N||; cloves and peeled|
|1 tablespoon||Olive oil|
|1 \N||Bay leaf|
|2 \N||Sprigs fresh thyme or \\ teaspoon dried thyme|
|4 \N||Sprigs fresh parsley|
|1 \N||Pinches dried leaf sage|
Combine all the ingredients in a stockpot. Bring to a gentle boil, then cover and reduce the heat. Simmer for 1 to 2 hours. Strain.
You can invent your own soups based on these, or use them when a recipe calls for stock.
(It's worth saving the water you've used to steam or boil vegetables, by the way. It adds flavor and nutrients to soups and sauces _ or you can use it to water plants.)
Recipe by: Martha Rose Shulman, The Vegetarian Feast Converted by MM_Buster v2.0l.