| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Soups |
1 |
Servings |
INGREDIENTS
| 2 |
qt |
Water |
| 1/2 |
c |
Carrots, chopped |
| 1/2 |
c |
Celery, chopped |
| 1 |
sm |
Onion; chopped |
| 1/4 |
c |
Parsley, chopped |
| 1 |
|
Bay leaf |
| 1 |
tb |
Fresh thyme, chopped |
| 1 |
tb |
Fresh basil, chopped |
| 2 |
|
Garlic cloves |
| 10 |
|
Black peppercorns |
| 1 |
ts |
Salt |
| 1/4 |
c |
White wine vinegar |
| 1/4 |
c |
White wine |
INSTRUCTIONS
In a large saucepan place all of the ingredients. Bring the liquid to a
boil and then simmer it for 30 minutes. Let it cool. Chef Tim Owen says:
"Court bouillon is used mainly for cooking fish and shellfish. Foods that
are cooked in the liquid will absorb the flavor of the ingredients in the
bouillon."
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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