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Court Bouillon With Dry White Wine

Ingredients
  Water 1 Quart
  Dry white wine 1 Quart
  Black peppercorns 6
  Onion 1 Medium, thinly sliced
  Leek/Another medium onion 1 Large, thinly sliced
  Carrot 1 Large, thinly sliced
  Stalk celery 1 , thinly sliced
  Parsley sprigs 8
  Thyme sprigs/1/2 teaspoon dried leaf thyme, crumbled 2
  Bay leaf 1
  Salt 1 Teaspoon
Directions

Combine all ingredients in a large kettle.
Bring to a boil.
Reduce heat; simmer 30 minutes.
Place a strainer over a large bowl; line with a double thickness of cheesecloth.
Pour liquid through cheesecloth.
Discard vegetables and herbs.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Vegetable

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4.22
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1016 Calories from Fat 10

% Daily Value*

Total Fat 1 g1.9%

Saturated Fat 0.26 g1.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2117 mg88.2%

Total Carbohydrates 80 g26.8%

Dietary Fiber 10.5 g42.1%

Sugars 29.1 g

Protein 7 g14.3%

Vitamin A 325.2% Vitamin C 102.9%

Calcium 31.7% Iron 48.8%

*Based on a 2000 Calorie diet

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Court Bouillon With Dry White Wine Recipe