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  Recipe Home » Soups » Court Bouillon
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  Court Bouillon
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 273
Ingredients:
2 qt Water
1/2 cup Carrots, chopped
1/2 cup Celery, chopped
1 small Onion, chopped
1/4 cup Parsley, chopped
1 Bay leaf
1 tbsp Fresh thyme, chopped
1 tbsp Fresh basil, chopped
2 Garlic cloves
10 Black peppercorns
1 tsp Salt
1/4 cup White wine vinegar
1/4 cup White wine
Instructions:
In a large saucepan place all of the ingredients. Bring the liquid to
a boil and then simmer it for 30 minutes. Let it cool. Chef Tim Owen
says: "Court bouillon is used mainly for cooking fish and shellfish.
Foods that are cooked in the liquid will absorb the flavor of the
ingredients in the bouillon."
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