Dr Weils Garlic Broth Recipes

Steps:

• Heat broiler and line a baking sheet with aluminum foil. Toss potato, onion, corn, carrot, fennel, garlic, poblano, and oil in a large bowl. Arrange vegetables in a single layer on prepared sheet and broil, tossing once halfway through, until browned, about 12 minutes.
• Transfer vegetables to a large pot and stir in spices, salt, wine, and 3 quarts water. Bring to a simmer over medium-high heat, then reduce heat and simmer 45 minutes.
• Remove soup from heat and whisk in coconut milk. Garnish with cilantro and scallions before serving.

Steps:

• Instructions: 1. To the vegetable stock, add the olive oil, bay leaf, garlic, thyme and sage. 2. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Add salt to taste. 3. Strain. Good as is, or use as a base for soups. Nutritional Information: Per serving: 110 calories 6 g total fat (1 g sat) 11 g carbohydrate 5 g protein 0 g fiber 150 mg sodium - Recipe reprinted with permission of DrWeil.com.

Steps:

• Bring a medium saucepan full of water to a boil. Fill a bowl with ice and water. Separate the head of garlic into cloves and drop them into the boiling water. Blanch for 30 seconds, then transfer to the ice water. Allow to cool for a few minutes, then drain and remove the skins from the garlic cloves. They'll be loose and easy to remove. Lightly crush the cloves by pressing on them with the flat side of a chef's knife.
• Place the garlic cloves in a large saucepan with the remaining ingredients and bring to a gentle boil. Reduce the heat, cover and simmer 1 hour. Strain. Taste and adjust salt.