Wine broth
2 servings
30 minutes
Wine broth is a refined creation of French cuisine that combines depth of flavor with exquisite simplicity. Its history roots in gastronomic traditions where wine becomes not just a drink but a key ingredient for adding rich aroma to dishes. The delicate blend of vegetables, fresh herbs, and spices unfolds in a rich broth that warms and enchants with its fragrance. White wine adds a subtle acidity, making the broth's taste complex and multifaceted. This broth is perfect as a base for soups and sauces, giving them elegance and depth. It can be served separately to enjoy the purity and sophistication of flavor or used as a secret ingredient that transforms any dish into a culinary masterpiece.
1
Prepare all the ingredients.
- Onion: 1 head
- Carrot: 1 piece
- Leek: 1 piece
- Celery stalk: 1 piece
- Parsley: 60 g
- Thyme: 0.5 bunch
- Fennel stalk: 2 pieces
- Garlic: 1 clove
- Bay leaf: 1 piece
- Water: 1.5 l
- Salt: to taste
- Black peppercorns: 6 pieces
- White wine: 0.5 l
2
Chop the vegetables, dice the celery.
- Onion: 1 head
- Carrot: 1 piece
- Leek: 1 piece
- Celery stalk: 1 piece
3
Put the vegetables in a large pot and cover with water.
- Water: 1.5 l
4
Bring to a boil, reduce heat, cover with a lid, and cook for about 15 minutes.
- Water: 1.5 l
5
Add wine and cook for another 15 minutes.
- White wine: 0.5 l
6
At the very end, throw in the peppercorns.
- Black peppercorns: 6 pieces