Garlic is assertive when raw—generally, the finer the chop, the stronger the taste
Garlic guidance
- Garlic is assertive when raw—generally, the finer the chop, the stronger the taste
- Use raw garlic in dishes such as salad dressings and marinades, tabouli and aioli
- For a quick, easy way to peel garlic, smash the clove with the side of a large knife or stone
- Crushed garlic has the strongest taste of all; the flavour becomes milder after cooking
- The garlic in this recipe can be sautéed ahead to soften, but the more you cook it, the more you destroy its antibiotic properties
4 cups (1 L) chicken broth
1 piece (3-inch/8-cm) fresh gingerroot, peeled & grated (about ½ cup/125 mL)
1/4 cup (50 mL) finely chopped garlic
Salt and pepper to taste
Dash of cayenne pepper
1 lemon, zest and juice
In a saucepan over medium heat, warm chicken broth.
In a blender, pulse gingerroot and garlic with a small amount of the broth until smooth. Add to broth in saucepan.
Add salt, pepper, and cayenne to taste (the more cayenne, the better to fight cold germs). Stir in lemon zest. Bring to a boil, reduce heat and simmer for a minute or two. Remove from heat and stir in lemon juice. Makes 4 servings.