Court Bouillon

• 2 1/2 cups water cold
• 1 medium onions sliced
• 1 each carrots sliced
• 1 each celery sliced
• 1 each leeks white part only, trimmed, sliced
• 3 each fennel bulb stalks
• 1 each thyme sprig
• 1 pinch thyme dried

1. Place water, onion, carrot, celery, leek, fennel, thyme, dill, salt and 4 peppercorns in a saucepan and bring to a boil.
2. Cover and simmer for 25 minutes.
3. Strain, and reserve the liquid.

water cold, onions, carrots, celery, leeks, fennel bulb stalks, thyme, thyme

Taken from recipeland.com/recipe/v/court-bouillon-39201 (may not work)