Court Bouillon

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

Court Bouillon
SERVINGS
8
TOTAL TIME
1 hr 15 mins
by 1  person
add your rating
add a comment

Related Categories:

Vegetables
Ingredients
  • 2   medium carrots
  • 2   stalks celery
  • 1   medium onion
  • 1   cup dry white wine or 3 tablespoons vinegar
  • 2   lemon slices
  • 1   bay leaf
  • 3   whole black peppers
Related Video
What is Avgolémono¿Counter Intelligence

Greek for ¿egg-lemon,¿ Avgolémono is a Greek soup as well as a sauce, both of which are made from chicken broth, egg yolks, and lemon juice.

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
Comments
Back to Top