Court Bouillon With Dry White Wine Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Water1 Quart
 Dry white wine1 Quart
 Black peppercorns6
 Onion1 Medium, thinly sliced
 Leek/Another medium onion1 Large, thinly sliced
 Carrot1 Large, thinly sliced
 Stalk celery1 , thinly sliced
 Parsley sprigs8
 Thyme sprigs/1/2 teaspoon dried leaf thyme, crumbled2
 Bay leaf1
 Salt1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1016 Calories from Fat 10

% Daily Value*

Total Fat 1 g1.9%

Saturated Fat 0.26 g1.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2117 mg88.2%

Total Carbohydrates 80 g26.8%

Dietary Fiber 10.5 g42.1%

Sugars 29.1 g

Protein 7 g14.3%

Vitamin A 325.2% Vitamin C 102.9%

Calcium 31.7% Iron 48.8%

*Based on a 2000 Calorie diet

Directions

Combine all ingredients in a large kettle.
Bring to a boil.
Reduce heat; simmer 30 minutes.
Place a strainer over a large bowl; line with a double thickness of cheesecloth.
Pour liquid through cheesecloth.
Discard vegetables and herbs.
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