St. Miked of Soup

Editors Note: In case you all haven’t noticed, I’m sick as shit.  Yes, it’s day 11 and I’m still coughing so hard I throw up my food.  But hopefully that’ll stop soon, especially now that I have received a special potion: miked‘s garlic sage broth.  He keeps insisting that it doesn’t taste good, but should simply be ingested for its medicinal purposes.

So…to repeat, this is (homeopathic) medicinal broth, so taste is not the primary objective, but I actually do like it myself.

I’m taking this elixir at lunch today.  I’ll keep you updated.

Garlic Sage Broth (sick gansie version)
by: miked

6 garlic cloves
olive oil
unmeasured amount of dry sage
salt
two celery stalks

-Fill a pot with 2 (?) cups of water and boil the garlic until it’s soft (effortlessly stick a fork in it)
-Boil the chopped celery at the same time.
-Remove the garlic and celery from the water and mash them up with a fork and a  a few tablespoons of olive oil to make a paste (NOTE: the celery is what’s unique to the “gansie version”–the reason is that this is the only vegetable I had in the house–I very often put carrots, onions, zucchini, bullion, basically anything in this broth–and it often becomes a soup).
-Return the mashed up garlic and celery (or whatever) paste to the hot water.
-Dump a bunch of sage in there (I forgot, I also put a couple of bay leaves).
-Simmer this on very low heat for a while, but don’t forget about it for two hours like I did, because when the water evaporates the garlic-sage-celery bits burn up nasty and fill your kitchen and house with smoke.
-Add water or let simmer longer to achieve desired wateriness.