Court Bouillon from Culinary Fundimentals

Yield: 1 gallon

Categories: Soup

Source: Culinary Fundamentals
Copyright: Prentice Hall

Ingredients:

5 quarts Cold water

8 fluid ounces White wine vinegar

Salt (optional), as needed

12 ounces Carrots, sliced

1 pound Onions, sliced

1 pinch Dried thyme

3 each Bay leaves

12 each Parsley stems

1/2 teaspoon Peppercorns

Process:

1. Combine all the ingredients, except the peppercorns, in a large stockpot. Simmer for 50 minutes.

2. Add the peppercorns and simmer for 10 minutes more.

3. The court bouillon may be used now, or it may be cooled and stored for later use.