Court Bouillon

This broth, full of vegetable flavor, works well to make soups and stews or as a poaching liquid for fish and chicken.



by 1  person


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Servings: 8
Total Time: 1 hr 15 mins
Related Categories: Vegetables
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Ingredients
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    2   medium 
    carrots
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    2   stalks 
    celery
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    1   medium 
    onion
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    1   cup 
    dry white wine or 3 tablespoons vinegar
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    2   
    lemon slices
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    1   
    bay leaf
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    3   whole 
    black peppers

Directions
1.
Slice carrots, celery, and onion. In a 4-quart Dutch oven combine vegetables, wine or vinegar, lemon, bay leaf, peppers, 8 cups water, and 2 teaspoons salt. Bring to boiling. Reduce heat. Cover; simmer for 30 minutes.
2.
Strain broth through cheesecloth. Use as directed in recipe. Store unused broth in the refrigerator for three days or in the freezer for up to 6 months. Makes 8 cups. (Makes 7-1/4 cups if vinegar is substituted for wine.)
3.
Nutriton facts are provided per cup of broth.
Nutrition information
Per Serving: cal. (kcal) 0, Fat, total (g) 0, chol. (mg) 0, sat. fat (g) 0, carb. (g) 0, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, fiber (g) 0, sugar (g) 0, pro. (g) 0, vit. A (IU) 0, vit. C (mg) 0, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 0, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 0, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 588, Potassium (mg) 0, calcium (mg) 0, iron (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
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