Court Bouillon

• 1 large carrot
• 3 shallots, peeled
• 1 leek, green part only
• ½</

Chop the vegetables coarsely.

Combine all the ingredients in the stockpot.

Add 2 quarts of water and bring the bouillon to a boil.

Reduce the heat to low and simmer for 30 minutes.

Strain the court bouillon into a large clean saucepan.

Refrigerate until ready to use or freeze in 1-quart containers.