Wine Court Bouillon
|Dry white wine/Red wine||2 Cup (32 tbs)|
|Onion||1 Large, sliced|
|Carrot||1 Large, sliced|
|Garlic||2 Clove (10 gm), crushed|
|Celery rib||1 , diced|
|White of leek||1 , sliced|
|Parsley sprigs||1⁄2 Cup (8 tbs)|
|Water||6 Cup (96 tbs)|
Put the vegetables, herbs and water into a large nonreactive pan and season with a pinch of salt.
Bring to a boil, then reduce the heat, cover and simmer for 15 minutes.
Pour in the wine and simmer for a further 10 minutes.
Add the peppercorns, then simmer for five minutes longer.