Caribbean Court Bouillon

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Caribbean Court Bouillon

 

1 quart water

1/2 cup dry white wine

1 medium onion, thickly sliced

1 medium celery rib, thickly sliced

1 medium carrot, coarsely chopped

1 parsley sprig or more

1/2 teaspoon salt

1/4 teaspoon dried thyme

1/4 teasppon peppercorns

1 bay leaf

A chopped garlic clove if you wish

 

 

 

In a large saucepan, bring all the ingredients to a

boil over high heat. Reduce the heat to low and simmer

for 30 minutes. Drain the court bouillon through a

sieve set over a large bowl, reserving the liquid and

discarding the solids. (The court bouillon can be made

up to 1 day ahead; allow it to cook, then cover and

refrigerate.) Use as your broth is recipes. You can

freeze too.

 

 

 

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