The court-bouillon Recipe

Name: The court-bouillon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 or 3 carrots, about 1/3 pound; 1 leek, about 1/4 pound; 3 ribs celery, about 1/4 pound, trimmed; 1 small onion, about 1/4 pound, peeled and chopped; 12 tail ends of parsley; 1/2 teaspoon dried thyme; 1 bay leaf; 10 anise seeds; 1 clove garlic, peeled; 1 sliver lemon peel; Salt to taste if desired; 12 peppercorns, lightly crushed; 1 cup dry white wine; ½ cups water

Servings: persons

2 or 3 carrots, about 1/3 pound
1 leek, about 1/4 pound
3 ribs celery, about 1/4 pound, trimmed
1 small onion, about 1/4 pound, peeled and chopped
12 tail ends of parsley
1/2 teaspoon dried thyme
1 bay leaf
10 anise seeds
1 clove garlic, peeled
1 sliver lemon peel
Salt to taste if desired
12 peppercorns, lightly crushed
1 cup dry white wine
½ cups water

1
Peel carrots and cut into chunks.
2
Put in saucepan.
3
Trim off ends of leek and cut it into 1-inch lengths.
4
Cut celery into 1-inch lengths.
5
Add leeks and celery and onion to pot.
6
Tie parsley tails, thyme and bay leaf into a bundle and add this.
7
Add anise seeds, garlic, lemon peel, salt, peppercorns, wine and water.
8
Bring to boil.
9
Let simmer 20 minutes.

248

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 or 3 carrots, about 1/3 pound, 1 leek, about 1/4 pound, 3 ribs celery, about 1/4 pound, trimmed, 1 small onion, about 1/4 pound, peeled and chopped, and more.

Yes, The court-bouillon falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

The court-bouillon

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