Title: Court Bouillon
Categories: Soups
Yield: 1 Servings

2 qt Water
1/2 c Carrots, chopped
1/2 c Celery, chopped
1 sm Onion; chopped
1/4 c Parsley, chopped
1 Bay leaf
1 tb Fresh thyme, chopped
1 tb Fresh basil, chopped
2 Garlic cloves
10 Black peppercorns
1 ts Salt
1/4 c White wine vinegar
1/4 c White wine

In a large saucepan place all of the ingredients. Bring the liquid to a
boil and then simmer it for 30 minutes. Let it cool. Chef Tim Owen says:
"Court bouillon is used mainly for cooking fish and shellfish. Foods that
are cooked in the liquid will absorb the flavor of the ingredients in the
bouillon."

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini