Springtime Fresh Garlic Stock
I started making this springtime fresh garlic stock for the Springtime Fresh Garlic Soup. The flavor is so good that I use it in other dishes too. It is an excellent choice instead of water in sauces, stews, pilafs and other soups.
I started making this springtime fresh garlic stock for the Springtime Fresh Garlic Soup. The flavor is so good that I often make it for use in other dishes too. It is an excellent choice instead of water in sauces, stews, pilafs and other soups. Springtime fresh garlic stock has a deep, but mellow and fresh flavor. Springtime fresh garlic stock requires very little prep and is ready to use in about an hour. You use the green parts and outer layers of the garlic stalks for the stock and reserve the fresh peeled cloves for other dishes and condiments, which means there is no waste.
If you aren’t going to use the garlic stock right away, let it cool for about an hour before storing it. Once it has cooled down, the stock can be strained and placed in storage containers to be stored. It will keep in the refrigerator for up to 5 days and in the freezer for about 3 months. For this stock, I often freeze it in ice cube trays, then transfer to a freezer bag; with this method, you can pull out as much or as little as you need.
Tools Used in this Recipe
- large cutting board
- chef or Santoku knife
- vegetable peeler
- large stock pot and lid
- clothes pin
- colander /strainer
- storing containers
- Fresh Spring garlic (green parts of 2–4 stalks, outer layers of the cloves )
- 3–4 cloves garlic lightly smashed
- Green garlic or leeks the green parts of 2–4 stalks
- 2 tbls whole cumin seeds
- 2 tbls whole coriander seeds
- 2 bay leaves
- parsley stems from 1/2 bunch or so
- 10 cups water filtered or boiled
- a handful of fresh herbs (optional, parsley leaves, marjoram, thyme)
- Heat the stock pot or Dutch oven to medium, add 1 sparse layer of the greens and outer layers of the fresh garlic and green garlic or leeks to fill the bottom of the pan and cook until aromatic (about 30 seconds to-1 minute, don’t allow to brown or burn).
- Add the whole spices to the bottom of the pan and cook another minute to allow a light toast on the spices (about 1 minute or less).
- Put in more of the greens and the outer layers of the garlic cloves, parsley stems, and bay leaves. Add enough garlic greens to fill the pot about half way up.
- Fill the pot with enough water to cover (about 10 cups).
- Add more garlic greens if needed. Pot should be filled with the garlic and leek parts.
- Bring to a boil, then reduce heat and let simmer for about 45 minutes. This will leave about 8 cups after evaporation during the cooking.
- Turn off the heat and add fresh herbs if using and let the garlic stock to cool in the pot for another hour. The fresh herbs add a little flavor, but really just put a lovely aroma in the kitchen, so an optional choice.
- Strain the stock and allow to cool if not using right away. Discard the vegetables.
- Ladle into storage containers or use in the Springtime Fresh Garlic Soup if making. It will last in the refrigerator for up to 5 days and the freezer for 2–3 months.