Court Bouillon

Name: Court Bouillon
Yield: Yield: 1 gallon
Cuisine: United States
Ingredients: 2 cups dry white wine; 2 sprigs fresh parsley; 1 tablespoon salt; 1 gallon water; 1 stick celery, chopped; 1 leek, chopped, washed; 1 large carrot, peeled, chopped; 1 large onion, peeled, chopped; 1 bay leaf; 1 sprig fresh thyme

Preparation info

Yield:
1 gallon

Difficulty
Easy

Appears in

Jeremiah Tower's New American Classics

By Jeremiah Tower

Published 1986

About

This aromatic broth is a poaching liquid for fish and shellfish and, with spices added, for vegetables (as in the preparation called “à la Turque”). For poaching salmon, the white wine can be changed to a young red wine.

Ingredients

1 large onion, peeled, chopped
1 large carrot, peeled, chopped
1 leek, chopped, washed

Americas
United States
Soup
Gluten-free
Vegan

Method

Put the vegetables, herbs, and salt in a pot with the water. Bring to a boil, skim, and simmer, uncovered, for 20 minutes. Add the wine and simmer another 20 minutes. Strain into a bowl and discard the vegetables.