Court Bouillon

• 1/2 small leek (white and pale green parts only)
• a 3-inch piece carrot
• a 3-inch piece celery rib
• 3 medium garlic cloves
• 7 cups cold water
• 1 cup plus 2 tablespoons red-wine vinegar
• 1 fresh thyme sprig
• 2 bay leaves (not the stronger California variety)
• 1 1/2 teaspoons white peppercorns
• 1 teaspoon fine sea salt

1. Cut up leek, carrot, and celery and in a large saucepan bring to a boil with remaining ingredients.
2. Boil mixture 10 minutes and pour through a fine sieve into a bowl.
3. Court bouillon keeps, covered and chilled, 3 days or, frozen, 2 months.

carrot, celery, garlic, cold water, redwine vinegar, thyme, bay leaves, white peppercorns, salt

Taken from www.epicurious.com/recipes/food/views/court-bouillon-15210 (may not work)