Wine Court Bouillon Recipe
Ingredients
| 2 cups dry white or red wine | ||
| Onion | 1 Large, sliced | |
| Carrot | 1 Large, sliced | |
| Garlic | 2 Clove (5gm), crushed | |
| 1 celery rib, diced | ||
| 1 leek, white part only, sliced | ||
| Parsley sprigs | 1/2 Cup (16 tbs) | |
| Bay Leaf | 1 | |
| Water | 6 Cup (16 tbs) | |
| Salt | To Taste | |
| 5 or 6 peppercorns | ||
Directions
Put the vegetables, herbs and water into a large nonreactive pan and season with a pinch of salt.
Bring to a boil, then reduce the heat, cover and simmer for 15 minutes.
Pour in the wine and simmer for a further 10 minutes.
Add the peppercorns, then simmer for five minutes longer.
Bring to a boil, then reduce the heat, cover and simmer for 15 minutes.
Pour in the wine and simmer for a further 10 minutes.
Add the peppercorns, then simmer for five minutes longer.
Chef
