Email: contact@thefineclinic.co.uk
Tel: 0207 636 1367
22 Harley St, London W1G 9PL
May 072011

Makes 1 ½ cups

INGREDIENTS

  • 1 tablespoon olive oil
  • 2 garlic cloves, peeled and halved
  • 300 ml [1/2 pint] [1 ¾ cup] chicken stock
  • 2 tablespoons finely chopped fresh parsley
  • ¾ teaspoon dried thyme
  • ½ teaspoon dried basil
  • 2 tablespoons lemon juice

Heat the oil in a saucepan and gently fry the halved garlic cloves for 5 minutes. Remove and discard the garlic. Stir in the stock and simmer briefly. Add the herbs and lemon juice and simmer 2 minutes. Add salt and pepper to taste. Use sparingly.