Finishing Broth with Herbs

Long-simmered broths sometimes taste flat because the fresh aroma of vegetables and herbs has cooked off. One way to restore vitality to a broth is to add fresh herbs 1 or 2 minutes before serving. Whole or coarsely chopped parsley leaves are most often used for this, but other herbs, such as tarragon, basil, chervil, or chives, can also be chopped fine at the last minute and simmered briefly in the broth before serving. (Chop basil and tarragon with a little olive oil to keep them from turning black.) The herbs wake up the flavor of the broth and cover the meat and vegetables with colorful flecks.