Court Bouillon

Wolfgang Puck's Modern French Cooking, 1981

30 minutes — 2 Quarts Print RecipeEmail Recipe

Ingredients

2	medium	carrots
2		stalks celery
1		leek
1	sprig	fresh thyme (or 1 pinch dried thyme)
1		bay leaf
1	teaspoon	salt
1⁄2	teaspoon	ground black pepper
2	quart	water
2	cup	dry white wine

Slice carrots, celery, and leek into 1/4-inch pieces. Place in the bottom of a saucepan.

Add the remaining ingredients and bring to a boil. Boil for 20 minutes. Use as needed.