THE COURT-BOUILLON

The court-bouillon image

Provided by Craig Claiborne

Categories dinner, easy, soups and stews, appetizer

Time 40m

Yield About 16 cups

Number Of Ingredients 14

Ingredients

2 or 3 carrots, about 1/3 pound
1 leek, about 1/4 pound
3 ribs celery, about 1/4 pound, trimmed
1 small onion, about 1/4 pound, peeled and chopped
12 tail ends of parsley
1/2 teaspoon dried thyme
1 bay leaf
10 anise seeds
1 clove garlic, peeled
1 sliver lemon peel
Salt to taste if desired
12 peppercorns, lightly crushed
1 cup dry white wine
12 cups water

Steps:

Peel carrots and cut into chunks. Put in saucepan.
Trim off ends of leek and cut it into 1-inch lengths. Cut celery into 1-inch lengths. Add leeks and celery and onion to pot.
Tie parsley tails, thyme and bay leaf into a bundle and add this. Add anise seeds, garlic, lemon peel, salt, peppercorns, wine and water. Bring to boil. Let simmer 20 minutes.

Nutrition Facts : @context http, Calories 104, UnsaturatedFat 1 gram, Carbohydrate 13 grams, Fat 1 gram, Fiber 3 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 2094 milligrams, Sugar 4 grams