I tried this recipe today. I added a package of tortellini, frozen spinach, and a drizzle of extra virgin olive oil. It was awesome! It was so easy to add a few ingredients and get a flavorful soup.
This is the basis of a classic french soup, garlic velouté. Simply add fresh sage when cooking the stock, keep some leaves for garnishing and bind (thicken) the soup by whisking mayonnaise in it, off the heat. If you're a garlic lover, you can try to use egg aïoli instead of mayonnaise.
My family has been making this stock (soup) since I was a kid. It has garlic stock, potatoes, and caraway seeds in it. We make it mostly when someone is sick for the garlic healing properties. You can add chicken broth and carrots for more substance. It's really good and super easy.
Also with the garlic, if you break the head, put them all in a bowl and pour boiling water over. Let them sit for a bit, and then peeling is SO easy. I've tried so many different ways to peel garlic (because it's so yummy) and this way works best.
I can’t wait to make this! I can think of so many uses. I think it would be delicious as a broth for homemade ramen soup or a wonton soup with some baby Bok Choy 🥬 or even sub it for some of the dairy in mashed potatoes and add the garlic cloves in with it. Thanks!
I believe!!! And I have a 1/2 batch on the go (I only had a bit over 1 head of garlic). I love simple stock/broths. I often have a broth soup: broth, whatever veg/meat I have leftover that sounds good … some noodles maybe … for a light supper. Chicken broth sometimes seems a bit “fatty” tasting to me. I love corn broth and parm rind broth and I am sure I will love this.
Made this stock today for the second time. We follow a WFPBNO diet which means NO added oil of any kind. This wonderful find works so well with many of our beans and greens soups. AND to add to the excitement- 2 weeks we planted 1000+ cloves of garlic in our garden- I know where most will end up. I’m wondering how many of the recipes in this book are vegan.
It really sounds fantastic either way. I can think of a clean clear broth with glass noodles in the spring/summer, and roasted garlic broth and wild mushroom risotto in the fall or winter. Garlic cloves do contain a pulp that many may want out of a final dish. Personally, I'd save that mush to blend into potato mash, or dumpling filling. I say play around with it, see what works...
I made this broth, delicious! I also bought your cookbook, my brand new FAVORITE cookbook. I have already tried several recipes, all winners. The BLT salad was fabulous, love the dressing. Could not be easier. Can’t wait to make the charred carrot soup. So happy I stumbled across your TH-cam.
I was so glad to find this...Thanksgiving coming up, and one family member is vegetarian. I was thinking about how to make gravy that she could put on her potatoes, etc. -- and this is perfect! Thank you!
i feel dumb that i didnt think of this before. where i live its always a bit more economical to buy a bag of garlic at the farmers market than an individual bulb at the store, but then mine always sprout/shrivel on me before i get to them all. great way to use them up!
Oh, the timing on this is great. I just picked up a bag of garlic and some of it is... weird. Like the cloves are tiny and there's dozens of them. They don't slice in a way that looks nice, so I just tossed the slivers aside and went looking for normal size bulbs. OH WAIT I CAN USE THIS STOCK FOR SOHLA'S STUFFING RECIPE!!
I'm going to be having the gastric sleeve surgery done here soon. I'll be on a liquid diet. This gave me some great ideas. Plus... I would also drink the garlic stock like tea. I love garlic. Thank you for the great recipe
Incredible! I want to make pumpkin risotto but just realized I was out of stock, perfect timing with this brilliant recipe. I'd love to learn little more about Emma's recipe development process, I'm fascinated how she creates these big little masterpieces :) Maybe it's also in the book, can't wait to get my pre-order :)
@@Mialuvsveggies Hopefully I get to make it tomorrow :) Also I'm currently reading a nordic inspired high fantasy and they make a lot of fish stew lol, I'm reading it now saying "you just need garlic!"
I made a beef broth this weekend using a whole head of garlic--a combination of whole cloves and cloves cut in two for uniform size. The garlic--so far--has totally disintegrated into the broth. Oh yeah. This is the best stock ever.
I would add to water when cooking pasta to infuse the noodles with all the flavor. Thinking it might be good when I make matzo balls before they go into the chicken soup. Making this tomorrow and freezing in the cube trays. Thank you!!
I'm thinking part of that water should be the water you dipped the cloves into in the peeling process. There's GOT to be some garlic flavor in that. And more garlic is more better
This is a great idea for when I need a tiny amount of vegetable stock for cooking with and never have any on hand 🙃 I never finish those boxes of stock!
does anyone know how long you're supposed to boil the garlic she did not specify a time she just put it on said bring it to a boil and then later it showed her removing it from the stove so how long are you supposed to let it boil or simmer or whatever? I just started making the stock and then realized I don't know how long I'm supposed to boil it for simmer it or whatever!
yea, if course. I was thinking just the same things.Just chop up the individual cloves, skin and all, then boil it up and pas through the sieve or food mill to remove the skins. There is no need to fuss over peeling the garlic cloves!
Stock will definitely make! Yum! But what’s with putting books on the shelves at all if the spines are turned away? I get that it’s just styling but ???? It’s kind of distracting…
I tried this recipe today. I added a package of tortellini, frozen spinach, and a drizzle of extra virgin olive oil. It was awesome! It was so easy to add a few ingredients and get a flavorful soup.
This is the basis of a classic french soup, garlic velouté. Simply add fresh sage when cooking the stock, keep some leaves for garnishing and bind (thicken) the soup by whisking mayonnaise in it, off the heat. If you're a garlic lover, you can try to use egg aïoli instead of mayonnaise.
Oh my, that sounds delicious. Garlic and Sage are my favourites. 😍
I love this idea! I bet it would be good infused with ginger for a kickass cold remedy.
My family has been making this stock (soup) since I was a kid. It has garlic stock, potatoes, and caraway seeds in it. We make it mostly when someone is sick for the garlic healing properties. You can add chicken broth and carrots for more substance. It's really good and super easy.
I’m so excited to make this stock. It sounds delicious. I’m going to use it for my veggie cassoulet.
My mother makes something like this but with the addition of ginger. Supposed to be really good for colds and nausea, or as a base for chicken soup.
Also with the garlic, if you break the head, put them all in a bowl and pour boiling water over. Let them sit for a bit, and then peeling is SO easy. I've tried so many different ways to peel garlic (because it's so yummy) and this way works best.
And it doesn't really change the flavor? Sounds like a great trick.
I can’t wait to make this! I can think of so many uses.
I think it would be delicious as a broth for homemade ramen soup or a wonton soup with some baby Bok Choy 🥬 or even sub it for some of the dairy in mashed potatoes and add the garlic cloves in with it. Thanks!
You think like I do. When my mind first saw this recipe, it went right to ramen and the possibilities there in. Lol
Love love love her recipes ! So simple
I believe!!! And I have a 1/2 batch on the go (I only had a bit over 1 head of garlic). I love simple stock/broths. I often have a broth soup: broth, whatever veg/meat I have leftover that sounds good … some noodles maybe … for a light supper. Chicken broth sometimes seems a bit “fatty” tasting to me. I love corn broth and parm rind broth and I am sure I will love this.
I need to get her cookbook…I’m always impressed at how easy her recipes are.
Looks so delicious and tempting recipe thanks for sharing
Made this stock today for the second time.
We follow a WFPBNO diet which means NO added oil of any kind.
This wonderful find works so well with many of our beans and greens soups.
AND to add to the excitement- 2 weeks we planted 1000+ cloves of garlic in our garden- I know where most will end up.
I’m wondering how many of the recipes in this book are vegan.
I made this lovely stock and added it to a pot of black beans.. great soup! And vegan for those who care☺
I would have roasted at least half of garlic first to get as much flavor as possible but this is genius.
Agreed. Also, if you're going to mash the garlic in, why not just blend it with a stick blender?
It really sounds fantastic either way. I can think of a clean clear broth with glass noodles in the spring/summer, and roasted garlic broth and wild mushroom risotto in the fall or winter. Garlic cloves do contain a pulp that many may want out of a final dish. Personally, I'd save that mush to blend into potato mash, or dumpling filling. I say play around with it, see what works...
Agreed. I'm thinking you could probably roast the cloves unpeeled then toss them into the stock pot. 🤔
I made this broth, delicious! I also bought your cookbook, my brand new FAVORITE cookbook. I have already tried several recipes, all winners. The BLT salad was fabulous, love the dressing. Could not be easier. Can’t wait to make the charred carrot soup. So happy I stumbled across your TH-cam.
I was so glad to find this...Thanksgiving coming up, and one family member is vegetarian. I was thinking about how to make gravy that she could put on her potatoes, etc. -- and this is perfect! Thank you!
I made this stock and used it for the veggie broth in mulligatawny soup. It was the best ever!
Best use of this stock is with butter and flour and making gravy. Can you imagine the garlic gravy? I sure can.
I will keep this in mind. I can think of many uses for it! I also learned about a mushroom broth, so my mind is trying to mix these in a tasty manner.
i feel dumb that i didnt think of this before. where i live its always a bit more economical to buy a bag of garlic at the farmers market than an individual bulb at the store, but then mine always sprout/shrivel on me before i get to them all. great way to use them up!
You can freeze whole, peeled cloves! That is also a neat way of keeping them fresh.
I'm gonna use this on risotto and it will be epic
Oh, the timing on this is great. I just picked up a bag of garlic and some of it is... weird. Like the cloves are tiny and there's dozens of them. They don't slice in a way that looks nice, so I just tossed the slivers aside and went looking for normal size bulbs. OH WAIT I CAN USE THIS STOCK FOR SOHLA'S STUFFING RECIPE!!
This is the first type of stock I'm actually interested in making!
I definitely want to try using this stock in place of chicken broth when I make rice pilaf!! The garlic flavor with the parm would be so good!
I'm going to be having the gastric sleeve surgery done here soon. I'll be on a liquid diet. This gave me some great ideas. Plus... I would also drink the garlic stock like tea. I love garlic. Thank you for the great recipe
I used this as a base for red pepper soup this week and it knocked my socks off!
I'll be making pho with this tonight. Thanks for sharing this.
I will definitely make it and use in risotto...can't wait!
Genius. I am going to try this with my wedding soup recipe!
Incredible! I want to make pumpkin risotto but just realized I was out of stock, perfect timing with this brilliant recipe.
I'd love to learn little more about Emma's recipe development process, I'm fascinated how she creates these big little masterpieces :) Maybe it's also in the book, can't wait to get my pre-order :)
Mmm pumpkin risotto sounds amazing 🤩
@@Mialuvsveggies Hopefully I get to make it tomorrow :) Also I'm currently reading a nordic inspired high fantasy and they make a lot of fish stew lol, I'm reading it now saying "you just need garlic!"
I made a beef broth this weekend using a whole head of garlic--a combination of whole cloves and cloves cut in two for uniform size. The garlic--so far--has totally disintegrated into the broth. Oh yeah. This is the best stock ever.
Wow! Incredible, but I will try it.
I would use it for risotto, I think. Some shiitake mushrooms in the risotto to really get the umami, and parmesan of course.
I think this would really give some punch to a pot of rice or even a stuffing! This is a great idea :)
I would add to water when cooking pasta to infuse the noodles with all the flavor. Thinking it might be good when I make matzo balls before they go into the chicken soup. Making this tomorrow and freezing in the cube trays. Thank you!!
I made this and used it as a stock for chicken stew. Came out so wonderful! Though be prepared for a very garlic-y few day or two in your house. LOL!
Ramin 🍜! My daughter will be so excited 😊 🤗 🤪
I'm thinking part of that water should be the water you dipped the cloves into in the peeling process. There's GOT to be some garlic flavor in that. And more garlic is more better
I think i would make rice with it and just pair it with some sort of protein and maybe a charred broccalini with some lemon, salt & pepper.
This is a great idea for when I need a tiny amount of vegetable stock for cooking with and never have any on hand 🙃 I never finish those boxes of stock!
How long would it last in the fridge &/ freezer? Thanks, can’t wait to try it.❣️
I wonder how a gravy would be with this stock?
How long would this last in the freezer?
Gravy would be amazing 😋
1:42 i sometimes put the garlic cloves in the microwave for 10 seconds, and then the peels pretty much slide off
It sounds amazing!
Interesting, honestly I’d want to try it just straight up egg noodles and a little parsley.
Looks amazing. Can’t wait to give it a go. Looking forward to the arrival of my cookbook, too!
Great stock. And I love your longer hair!
Mmm 😋 why am I thinking a good ol hearty pot of chicken soup right now? No colds 🤧this Winter.
A food mill would be a good tool for that.
How long can be stored in the refrigerator?
For how many months does this stock last in the freezer?
6:00 i mean i grew up doing that whenever my mom made a chicken stock, it's pretty normal to me
how much water for 2 heads of garlic? I might have missed that in the beginning of video:)
I read the recipe on the Food 52 website and she starts with 12 cups of water which reduces down to 8 cups.
How much water? Looked like about a gallon... Can't wait to try this.
8 Cups
Did she say how much water to use? Looks like 2 quarts?
I figured out what works for me, the jars of pre-pealed garlic.
Emma, I love your recipes. Where is your other kitchen, did you move? I miss your window sill.
how much water?
does anyone know how long you're supposed to boil the garlic she did not specify a time she just put it on said bring it to a boil and then later it showed her removing it from the stove so how long are you supposed to let it boil or simmer or whatever? I just started making the stock and then realized I don't know how long I'm supposed to boil it for simmer it or whatever!
I suppose if I were to you use this in place of chicken stock I would just omit the garlic that the recipe calls for, right?
If it gets strained anyway, couldn’t you just smash the cloves and put them in the pot, peels and all?
yea, if course. I was thinking just the same things.Just chop up the individual cloves, skin and all, then boil it up and pas through the sieve or food mill to remove the skins. There is no need to fuss over peeling the garlic cloves!
When I add garlic to a stock, that's what I do for garlic and onions, no need to go crazy getting all the skin off.
We're do you get the cookbook from to buy.
The Food52 Big Little Recipes comes out next tuesday, 11/09/21 :)
Has anyone done this in an instant pot?
Well 🏆🏆 👍🍉🤣
I also mouth the f-word instead of just not using it at all, lol.
Couldn't you just cut the garlic in half and boil it?
i like the simplicity of this recipe and am not here to really bust on anyone, but who puts books on a shelf with the spine in the back?
seconds after hitting reply: maybe it's copyright related. but still!
Stock will definitely make! Yum! But what’s with putting books on the shelves at all if the spines are turned away? I get that it’s just styling but ???? It’s kind of distracting…
Probably cookbooks from other authors since she's promoting her own
Copyright?