Stock With Mediterranean Spices

Recipe from Lynne Aronson and Elizabeth Simon

Adapted by Mark Bittman

Total Time
15 minutes
Rating
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Ingredients

Yield:about 4 cups
  • 2cans (about 4 cups) chicken broth
  • 1bunch fresh thyme
  • 4bay leaves
  • 2tablespoons black peppercorns
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

59 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 2 grams sugars; 4 grams protein; 1850 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Combine all ingredients in a medium saucepan, and bring just about to a boil. Turn the heat a little lower, and simmer, uncovered, for about 15 minutes. Strain.

Tip
  • Use in simple vegetable soups or in any dish that can take the strong taste of thyme, like a chicken stew or bouillabaisse.

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Credits

Adapted from "The Bowl Food Cookbook" by Lynne Aronson and Elizabeth Simon

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