Soups recipes

Court Bouillon

Course : Soups
Serves: 4 - 6

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Ingredients:

1 cup plus 2 tablespoons red-wine vinegar

1 Sprig fresh thyme

1/2 Small leek -- cleaned

1 medium three-inch piece of carrot -- peeled

1 medium three-inch piece of celery

3 Clove garlic -- peeled

2 pieces bay leaves

1 Teaspoon fine sea salt

1 1/2 Teaspoons whole white peppercorns

Preparation / Directions:

In a large saucepan over high heat, combine the ingredients with 7 cups water, and bring to a boil. Boil 10 minutes. Strain through a fine-mesh sieve. Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer for up to 2 months.

Nutritional Information:

42 Calories (kcal); trace Total Fat; (3% calories from fat); 1g Protein; 10g Carbohydrate; 0mg Cholesterol; 11mg Sodium

Court Bouillon

Ingredients:

Preparation / Directions:

Nutritional Information:

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