Yield: 1 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Heads garlic; separated into |
| \N \N | ; cloves and peeled |
| 2 quarts | Water |
| 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 |
| 2 teaspoons | Salt |
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.