Court Bouillon

• 2 medium carrots, peeled and cut into 1/2-inch pieces
• 1 medium celery stalk, cut into 1/2-inch pieces
• 1 leek, cut into 1/2-inch pieces and washed well (page 32)
• 1 lemon, thinly sliced
• 3 quarts water
• 2 tablespoons white wine vinegar or 1/2 cup white wine
• 2 dried bay leaves
• 2 sprigs thyme
• 1/2 teaspoon whole black peppercorns
• Coarse salt

1. Combine everything in a large stockpot, adding salt as desired (be careful not to oversalt at this point; you can always add more at the end).
2. Bring to a boil, then lower the heat and simmer 15 to 30 minutes, depending on desired intensity of flavor.
3. Strain through a fine sieve to remove solids, if desired; cool completely before using or refrigerating in airtight containers, up to 2 days.

carrots, celery stalk, well, lemon, water, white wine vinegar, bay leaves, thyme, whole black peppercorns, salt

Taken from www.epicurious.com/recipes/food/views/court-bouillon-393844 (may not work)