Court Bouillon Au Vin Blanc - cooking recipe

Ingredients

4 carrots
4 large onions, sliced thin
2 stalks celery, cut in 3/4-inch pieces
2 qt. dry white wine
2 qt. water
1 sprig fresh thyme
1 bunch fresh parsley
4 cloves
8 black peppercorns
1 pinch salt

Preparation

Peel carrots and cut into slices.
Peel and thinly slice onions.
Cut celery into 3/4-inch pieces.
Pour wine into large saucepan and add water, carrots, onions, thyme, parsley, cloves, peppercorns and salt to taste.
Simmer for 40 minutes and leave to cool before straining.