Court Bouillon Recipe


Preparation Time10 MinCooking Time15 Min
Ready In25 MinDifficulty LevelVery Easy
Health IndexAverageMethod
VegetarianMain Ingredient


 Water3 Cup (48 tbs)
 Dry white wine1 Cup (16 tbs)
 Parsley sprigs3
 Bay leaf1
 Onion1 , peeled and sliced
 Cracked black peppercorns1 Teaspoon
 Anise seed/Fennel seed1⁄2 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 277 Calories from Fat 7

% Daily Value*

Total Fat 0.81 g1.2%

Saturated Fat 0.15 g0.74%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 22.3 mg0.9%

Total Carbohydrates 25 g8.2%

Dietary Fiber 4.4 g17.6%

Sugars 8.2 g

Protein 3 g5.7%

Vitamin A 7.7% Vitamin C 28.1%

Calcium 10.4% Iron 22%

*Based on a 2000 Calorie diet


1) In a non-aluminium saucepan, combine all the ingredients together and bring the mixture to a boil. Reduce the heat and gently simmer for about 15 minutes.
2) Through a fine-mesh strainer, strain the stock. Discard the vegetables. The stock can be prepared at least 3 days in advance and stored in the fridge.

3) Serve or use as preferred.