Method:Boiling

1. Formula

1. 7 quarts water
2. 1 bunch fresh thyme
3. 1 bunch fresh flat-leaf parsley
4. 1/2 teaspoon whole black peppercorns
5. 1/2 teaspoon whole fennel seeds
6. 1 (750 milliliter) bottle dry white wine
7. 1 leek, white and pale-green parts only, sliced into 1/4-inch rounds, washed well and drained
8. 2 medium carrots, peeled and sliced into 1/4-inch rounds
9. 1 lemon, washed and sliced into 1/4-inch rounds
10. 3 dried bay leaves
11. 2 tablespoons coarse salt

2. Nutrition Information

• Calories: 138 kcal
• Carbohydrates: 12 g
• Dietary Fiber: 6 g
• Fat: 0 g
• Protein: 1 g
• Sugars: 3 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Fill a large stockpot or fish poacher with water (about three-quarters full). Bundle thyme, parsley, peppercorns, and fennel seeds in a small piece of cheesecloth to make a bouquet garni, and place in stockpot. Add remaining ingredients.
2. Cover pot, and bring to a simmer over medium-low heat. Remove lid; gently simmer 30 minutes. Remove from heat; discard bouquet garni. Use immediately, or let cool completely, about 1 hour, before storing.

4. Remark