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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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An incredibly good, pale salmon-colored vegetable broth originally used to poach halibut. It has many uses though; in any recipe that calls for broth, as a clear soup with crusty bread, as the liquid to cook rice in, as a soup base, etc. If you don't like tarragon or thyme, switch the herbs. If you're on the fence, give the thyme and tarragon a try, it's terrific. Ingredients:
2 small carrots, peeled and coarsely chopped |
2 medium celery ribs, coarsely chopped |
1 small onion, coarsely chopped |
1 medium leek, coarsely chopped and well washed |
1 medium ripe tomato, coarsely chopped |
15 whole black peppercorns |
2 cloves garlic |
3 cups water |
3/4 cup dry white wine |
1/4 cup white wine vinegar |
2 sprigs fresh thyme |
1 sprig fresh tarragon |
Directions:
1. In a saucepan combine all ingredients through water; bring to a boil; reduce to a simmer and cook for 45 minutes, uncovered.
2. Add the wine, vinegar and thyme and cook for another 15 minutes; remove from heat; add tarragon and cool to room temperature.
3. Strain just before using; broth can be refrigerated up to 3 days.
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