White wine broth with herbs (Court-Bouillon au Vin Blanc Aux Aromates)

• 1 1/2 cups dry white wine
• 3/4 cup water
• 1/4 lemon
• Salt to taste if desired
• 1 small onion, peeled and stuck with 1 clove
• 1 clove
• 10 peppercorns, crushed
• 1 cup chopped leeks
• 1/2 cup chopped carrots
• 1 cup chopped celery
• 1 sprig fresh thyme or 1/4 teaspoon dried
• 1 whole shallot, peeled

1. Combine wine and water in saucepan.
2. Trim away and discard all skin and outer pulp of lemon.
3. Add peeled lemon to saucepan.
4. Add remaining ingredients and cook about 30 minutes or until liquid is reduced to about 1 1/4 cups.
5. Strain, discarding solids.

white wine, water, lemon, salt, onion, clove, peppercorns, leeks, carrots, celery, thyme, shallot

Taken from cooking.nytimes.com/recipes/1530 (may not work)