Equipment
Ingredients
Aromatics
- 3 whole garlic heads, cloves separated and peeled
- 1 yellow onion, halved
- 30 ml extra virgin olive oil
Broth Base
- 1500 ml water
- 4 fresh thyme, sprigs
- 2 bay leaves, dried
- 2 g black peppercorns, whole
- 5 g kosher salt
Nutrition (per serving)
Method
Peel the garlic cloves using a knife and cutting board, leaving them whole to ensure a mild, sweet flavor extraction. Halve the onion, leaving the skin on if you prefer a richer golden color in the final broth.
Warm the extra virgin olive oil in a large pot over medium-low heat. Add the whole garlic cloves and onion halves. Gently sweat them for 5 to 7 minutes until fragrant and slightly softened, ensuring they do not brown.
Pour the water into the pot, then add the fresh thyme sprigs, bay leaves, whole black peppercorns, and kosher salt. Increase the heat to bring the liquid to a gentle boil at 100°C/212°F.
Reduce the heat to low, cover the pot partially, and let it gently simmer for 45 to 60 minutes. The slow extraction guarantees a remarkably buttery and mellow profile.
Remove the pot from the heat. Pass the broth through a fine mesh strainer into a clean storage container or serving vessel.
Chef's Notes
- The leftover sweet, softened garlic cloves caught in the strainer are culinary gold. Mash them into a paste to spread on toasted sourdough or mix into mashed potatoes.
- Leaving the garlic cloves completely whole rather than mincing them restricts the release of allicin, the compound responsible for garlic's sharp bite, resulting in the desired mellow sweetness.
- For additional depth, you can add a piece of dried kombu or a Parmesan rind during the simmering phase, though it will alter the strictly vegan nature if cheese is used.
Storage
Refrigerator: 5 days — Store in an airtight container.
Freezer: 3 months — Freeze in ice cube trays or quart containers for easy portioning.
Reheating: Warm gently over medium heat until simmering.
