Court Bouillon - Master Chefs
Yield
8 servingsPrep
10 minCook
35 minReady
45 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | cups |
water
cold |
|
| 1 | medium |
onions
sliced |
|
| 1 | each |
carrots
sliced |
|
| 1 | each |
celery
sliced |
|
| 1 | each |
leeks
sliced |
*
|
| 3 | each |
fennel bulb
|
*
|
| 1 | each |
thyme
|
*
|
| ½ | teaspoon |
salt
|
|
| 4 | each |
peppercorns
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 591 | ml |
water
cold |
|
| 1 | medium |
onions
sliced |
|
| 1 | each |
carrots
sliced |
|
| 1 | each |
celery
sliced |
|
| 1 | each |
leeks
sliced |
*
|
| 3 | each |
fennel bulb
|
*
|
| 1 | each |
thyme
|
*
|
| 2.5 | ml |
salt
|
|
| 4 | each |
peppercorns
|
*
|
Directions
Place water, onion, carrot, celery, leek, fennel, thyme, dill, salt and 4 peppercorns in a saucepan and bring to a boil.
Cover and simmer for 25 minutes.
Strain, and reserve the liquid.
