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Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

An incredibly good, pale salmon-colored vegetable broth originally used to poach halibut. It has many uses though; in any recipe that calls for broth, as a clear soup with crusty bread, as the liquid to cook rice in, as a soup base, etc. If you don't like tarragon or thyme, switch the herbs. If you're on the fence, give the thyme and tarragon a try, it's terrific.

Ingredients Nutrition

Directions

  1. In a saucepan combine all ingredients through water; bring to a boil; reduce to a simmer and cook for 45 minutes, uncovered.
  2. Add the wine, vinegar and thyme and cook for another 15 minutes; remove from heat; add tarragon and cool to room temperature.
  3. Strain just before using; broth can be refrigerated up to 3 days.