Herb Stock

When you need stock in a hurry, a pot of water and a few handfuls of herbs get you there in about 15 minutes. Use it to start a soup or in place of water in a pot of grains.

Makes about 6 cups · 15 minutes

Ingredients

• 6 cups water
• A small handful of rosemary, thyme or sage sprigs
• A large handful of parsley sprigs
• 3 bay leaves
• 1 or 2 garlic cloves, crushed
• A pinch of black peppercorns
• Salt and pepper, to taste (optional)

Instructions

1. Put the water, rosemary, thyme or sage, parsley, bay leaves, garlic and peppercorns in a pot.
2. Heat until the water just reaches a bare simmer, then turn off the heat.
3. Let the herbs steep off the heat for a few minutes.
4. Strain out the herbs and aromatics. Season with salt and pepper now, or wait until you turn the stock into soup.

Adapted from Mark Bittman, NYT Cooking.