This aromatic broth is exactly what you’ll crave when you feel a cold coming on or need to warm up on a chilly winter afternoon. It’s a back-pocket recipe that you can whip up with whatever you have on hand, each version being a little bit different than the last. The most important ingredients are the garlic, which helps your system fight off germs, and turmeric, which is loaded with anti-inflammatory properties. Here, we’ve also added fresh herbs and a leftover parmesan rind for richness and aroma, plus an apple for a touch of rounded sweetness. Browning the garlic in the butter enhances the flavor and gives the broth a little unctuous fat. Simmer this magical elixir on the stove during a sick day, pouring yourself a cupful whenever you need some nourishment. It’s also a filling and low-fat snack for between meals.
- 2 Tablespoons unsalted butter or olive oil
- 2 heads garlic halved crosswise
- One 3-inch knob of ginger scrubbed and halved lengthwise
- One 2-inch knob of fresh turmeric scrubbed and halved lengthwise (see Note)
- One apple such as Gala or Honeycrisp, halved through the stem
- Large handful fresh herbs such as sage, thyme, rosemary, parsley or cilantro
- 1 leftover parmesan rind optional
- kosher salt
- In a large pot, melt the butter. Add the garlic cut side down and cook over moderately-low heat until golden brown, about 5 minutes.
- Add 3 quarts of water and bring to a boil. Reduce the heat to low and add the ginger, turmeric, apple, fresh herbs and parmesan rind, if using. Simmer until the garlic is very tender and the broth is reduced by at least half, about 1 hour. Strain the broth through a mesh sieve set over a clean saucepan. Season generously with salt. Drink the broth as-is, or add noodles, vegetables, shredded chicken or a squeeze of lemon juice.
NOTE If you cannot find fresh turmeric root, then substitute with 1 teaspoon of ground turmeric. MAKE AHEAD Broth can be made up to 3 days in advance. Let cool completely before refrigerating.
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