This is really a base for other soups that can also be served on it's own — but consider adding some jalapeño pepper, cilantro, and lime juice; or diced tomato, chopped parsley, matchsticks of zucchini, and thinly sliced basil; cooked peas and small leaves of spinach; lemongrass, curry leaves, and lime juice; or any other seasoning group that seems enjoyable.

　　

Ingredients

Makes 8 cup (2 liters); 8 first-course servings

　　3 small heads garlic, smashed and peeled

　　1 tablespoon olive oil

　　coarse salt, to taste, optional

　　freshly ground black pepper, to taste, optional

　　9 cups water

　　

Step 1

Cut the garlic cloves in half lengthwise and, if necessary, remove the green germ growing through the center.

　　

Step 2

In a medium saucepan, heat the oil over low heat. Stir in the garlic cloves and cook, stirring often, until the outside of the garlic is translucent and cloves are soft, about 20 minutes. Don't let the garlic brown.

　　

Step 3

Pour in 9 cups (2.25 liters) water. Bring to a boil. Lower the heat and simmer, uncovered, for 40 minutes. The garlic will be very tender. To eat the broth on its own, season with salt and pepper to taste; or use as a stock.

　　Reprinted with permission from Soup: A Way of Life by Barbara Kafka. © 1998 Artisan