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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
1/2 small leek (white and pale green parts only) |
a 3-inch piece carrot |
a 3-inch piece celery rib |
3 medium garlic cloves |
7 cups cold water |
1 cup plus 2 tablespoons red-wine vinegar |
1 fresh thyme sprig |
2 bay leaves (not the stronger california variety) |
1 1/2 teaspoons white peppercorns |
1 teaspoon fine sea salt |
Directions:
1. Cut up leek, carrot, and celery and in a large saucepan bring to a boil with remaining ingredients. Boil mixture 10 minutes and pour through a fine sieve into a bowl. Court bouillon keeps, covered and chilled, 3 days or, frozen, 2 months.
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