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
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.

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  • JoeHoya December 11, 2008  

    I’ll bet you could poach an egg in this broth before serving if you want to add some protein to this bad-boy.

  • Maidelitala December 11, 2008  

    I don’t think it tastes all that bad (having sampled this brew when I was dying of the plague in October. But I am a huge garlic fan.

  • Very Very Good Girl December 11, 2008  

    Did the celery mash okay in terms of the strings? If so that’s a nice addition to a ‘mashed’ soup. I haven’t tried this but based on the post thought that standing over & inhaling the steam from this soup as it simmers could provide some added therapy in addition to eating it!

  • miked. December 11, 2008  

    ask gansie about the celery strings–I think they mashed up ok though. I chopped it up pretty small before boiling and mashing, so the max string length was prob about 1/2 a cm at the most…

  • gansie December 11, 2008  

    verdict: delicious! and no weird celery stringy things.

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