Garlic Broth

• 2 heads garlic
• 2 quarts water
• 1 tablespoon olive oil
• A bouquet garni made with a bay leaf, a couple of sprigs each thyme and parsley, and a fresh sage leaf
• Salt to taste

1. Bring a medium saucepan full of water to a boil.
2. Fill a bowl with ice and water.
3. Separate the head of garlic into cloves and drop them into the boiling water.
4. Blanch for 30 seconds, then transfer to the ice water.
5. Allow to cool for a few minutes, then drain and remove the skins from the garlic cloves.
6. Theyll be loose and easy to remove.
7. Lightly crush the cloves by pressing on them with the flat side of a chefs knife.
8. Place the garlic cloves in a large saucepan with the remaining ingredients and bring to a gentle boil.
9. Reduce the heat, cover and simmer 1 hour.
10. Strain.
11. Taste and adjust salt.

garlic, water, olive oil, bouquet garni, salt

Taken from cooking.nytimes.com/recipes/1016506 (may not work)