Let's not argue - garlic is indeed a very controversial vegetable.
Some chefs cannot imagine their dishes without it and value it for its sharp taste and aromatic smell.
At the same time, other cooks consider it too pungent and use it in minimal quantities.
However, no matter what category of cook you are, we recommend that you take the following trick into service: do not throw away garlic peels with the trash.
Instead, use the scraps to make broth.
Add the garlic peel to the boiling liquid and when the broth is ready, remove it with a slotted spoon.
This way, the soup will absorb the spicy taste and aroma of the husks, but the dish will not be too spicy.
It is best to use a small bag for this purpose (the kind usually used for brewing tea) - this will make it much easier for you to remove the husks from the pan.
Earlier we told you about the secret ingredient that turns pea soup into a real masterpiece.
