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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
2 garlic heads, unpeeled but heads separated |
1 bay leaf, crumbled |
48 fluid ounces water |
1/2 cup fresh parsley, chopped |
1/2 teaspoon ground sage |
1/2 teaspoon curry powder |
1 pinch turmeric |
1 large onion, peeled and quartered |
2 celery ribs, cut into thirds |
Directions:
1. Wrap garlic and bay leaf in cheesecloth and tie shut.
2. Place with all other ingredients in a soup pot.
3. Cover and bring to a boil.
4. Lower heat and simmer for 25 minutes; remove from heat and let cool slightly.
5. Remove garlic and bay leaf.
6. Puree the broth and vegetables in a blender or food processor.
7. Season to taste.
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