January 9, 2010

garlic broth

I know that garlic presses can be controversial but I happen to like using them most of the time. However, there's often a lot of flavor left in the peel after pressing. I sometimes save onion peels in the freezer to make vegetable broth, but since we go through a lot of garlic, I thought about making a "mostly garlic broth." After boiling the peels in water for a bit, I strained out the skins, added some salt, and had a delicious broth that warmed me up while I went on a recent hike.


  1. Thanks for the tip. Yesterday I was making some soup that called for a lot of garlic. I found it comical that a byproduct of my soup was another kind of soup.

  2. Try adding the skins from your green chili!