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© FrugalAbundance
2007-2011
GFCF Means
Gluten
Free & Casein Free |
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Garlic Broth
- 2 tablespoons margarine or vegetable
oil or a blend
- 1/4 cup fresh minced garlic; from a
jar is fine
- 1/2 teaspoon red pepper flakes
- 2 Jumbo Knorr vegetarian bouillon
cubes OR 1/4 cup vegetarian broth powder
- 6 cups water
- 1 tablespon dry parsley or 1/4 cup
fresh chopped parsley
First measure out the garlic. I use minced garlic from a large jar.
You may prepare it fresh and chop it by hand if preferred. Heat the
butter or oil in a 3-quart pot. Add the garlic and red pepper flakes.
Fry the garlic in the oil over medium heat for about 5 minutes. Try
not to brown the garlic. You just want it toasty, not burnt. Add the
bouillon cubes or broth powder, water and parsley. Simmer for 10
minutes. The soup is now ready to be served.
There are lots of things you can do with this broth. First it's
excellent when you're sick and everything else tastes terrible. I
always feel better faster when I have this soup during a cold.
Instead of Jewish Penicillan, which is another name for Chicken Soup,
this is Vegetarian Pennicillin--perfect for what ails you.
Garlic Broth with Rag Noodles.
Crack 2 eggs into a teacup and beat with a fork until the yellow and
white are thoroughly combined. Now look at the soup. You want it
simmering but not boiling hard. If necessary reduce the heat until
you have the slow lazy bubbles you're after. Slowly drizzle in the
beaten egg. It will break into raggy noodles. Simmer briefly, for a
minute or so, to make sure the rag noodles are all the way cooked.
Serve hot.
Garlic Broth with Grain
or Pasta. Add 1/4 to 1/3 cup of any type of grain or
broken gluten-free spaghetti to the soup and simmer until tender.
Pasta cooks in 10 to 15 minutes. Converted rice cooks in 25 minutes.
Steele cut oats and millet cook in 15 minutes.
Garlic Broth with Tofu.
Cut 8 ounces or half a block of tofu into cubes. Add to the soup and
simmer until heat through. If desired you may add a shot of soy sauce
or miso for extra flavor.
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