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Court Bouillon - Master Chefs

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Submitted by 81861

YIELD

8 servings

PREP

10 min

COOK

35 min

READY

45 min

Ingredients

2 ½ 591
CUPS ML WATER
cold
1 1
MEDIUM MEDIUM ONIONS
sliced
1 1
EACH EACH CARROTS
sliced
1 1
EACH EACH CELERY
sliced
1 1
EACH EACH LEEKS
sliced *
3 3
EACH EACH FENNEL BULB *
1 1
EACH EACH THYME *
½ 2.5
TEASPOON ML SALT
4 4
EACH 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 101g (3.6 oz)
Amount per Serving
Calories 9 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 160mg 7%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 2%
Sugars g
Protein 1g
Vitamin A 26% Vitamin C 3%
Calcium 1% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb
 

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