Court Bouillon - Master Chefs

• 2 1/2 cups water cold
• 1 medium onions sliced
• 1 each carrots sliced
• 1 each celery sliced
• 1 each leeks sliced
• 3 each fennel bulb
• 1 each thyme
• 1/2 teaspoon salt
• 4 each peppercorns

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, thyme, salt, peppercorns

Taken from recipeland.com/recipe/v/court-bouillon-master-chefs-46058 (may not work)