Ingredients

　　1/2 small leek (white and pale green parts only)

　　a 3-inch piece carrot

　　a 3-inch piece celery rib

　　3 medium garlic cloves

　　7 cups cold water

　　1 cup plus 2 tablespoons red-wine vinegar

　　1 fresh thyme sprig

　　2 bay leaves (not the stronger California variety)

　　1 1/2 teaspoons white peppercorns

　　1 teaspoon fine sea salt

　　Cut up leek, carrot, and celery and in a large saucepan bring to a boil with remaining ingredients. Boil mixture 10 minutes and pour through a fine sieve into a bowl. Court bouillon keeps, covered and chilled, 3 days or, frozen, 2 months.