Here’s the problem with homemade stock: It’s so good that it doesn’t last long. What’s needed is something you can produce more or less on the spot.

Although water is a suitable proxy in small quantities, when it comes to making the bubbling, chest-warming soups that we rely on in winter, water needs some help. Fortunately, there are almost certainly flavorful ingredients sitting in your fridge or pantry that can transform water into a good stock in a matter of minutes.

This recipe is meant to be fast, so by ‘‘simmer,’’ I mean as little as five minutes and no more than 15. You can season these stocks at the end with salt and pepper to taste, or wait until you’re ready to turn them into full-fledged soups.

Ingredients

  • A small handful of rosemary, thyme or sage sprigs
  • A large handful of parsley sprigs
  • 3 bay leaves
  • 1 or 2 crushed garlic cloves
  • A pinch of black peppercorns
  • Nutritional Information
    • Nutritional analysis per serving (2 servings)

      0 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 0 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

About 6 cups of stock

Preparation

  1. Combine 6 cups water with a small handful of rosemary, thyme or sage sprigs, a large handful of parsley sprigs, a few bay leaves, 1 or 2 crushed garlic cloves and a pinch of black peppercorns.
  2. Bring barely to a simmer, then turn off the heat; steep a few minutes, and strain.

15 minutes

Dining and Cooking