Court Bouillon with Balsamic Vinegar

Court Bouillon with Balsamic Vinegar
  • 2.7 L
  • 0:15 Preparation
  • 0:15 Cooking
  • 0:30 Total Time

Ingredients

Add all
  • 1/2 cup
    (125 mL)

    balsamic vinegar

  • 10 cups
    (2 1/2 L)

    water

  • 2 Tbsp.
    (30 mL)

    coarse salt

  • 3

    leek whites

  • 2

    julienned carrots

  • 2

    celery, cut on the diagonal

  • 1

    garnish bouquet

  • pepper

Preparation

Cook all the ingredients together until the vegetables are tender.

Strain and cool.

Reserve the vegetables to garnish the plate.

Source: Metro