Barigoule
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 2 lemons juiced
- 3 quarts white wine
- 2 bags artichoke bottoms julienne
- 4 red peppers julienne; save all scraps
- 6 spanish onions julienne
- 8 carrots scored and sliced thin
- 8 celery peeled and sliced on bias
- 10 garlic cloves smashed
- 4 quarts chicken stock/vegetable stock
- bouquet: 1 bunch thyme, 1 bunch parsley stems, 1 bunch basil stems (all bruised)
- Carbohydrate 186.983199976737 g
- Cholesterol 0 mg
- Fat 4.1052 g
- Fiber 42.0059994888306 g
- Protein 21.4647199993737 g
- Saturated Fat 0.70346 g
- Serving Size 1 1 Serving (2592g)
- Sodium 427.179999955264 mg
- Sugar 144.977200487907 g
- Trans Fat 1.90698 g
- Calories 1302 calories
Sweat the vegetables in blended oil in batches being sure to have no color and seasoning with salt and pepper after the addition of each vegetable. 1. Start with the carrots, season salt and pepper (no color). 2. Then add celery, season with salt and pepper (no color) 3. Then add red peppers and onions, season with salt and pepper (no color) 4. Then add the garlic, season with salt and pepper (no color) 5. Then add the artichokes, season with salt and pepper (no color). Add the white wine, stock, lemon juice and bouquet. Bring to simmer, simmer for 15 minutes. Remove the vegetables from the broth. Add in the saved red pepper scraps and more basil stems. Steep for 30 minutes. Strain broth and mix back in with the removed vegetables. cool in ice bath.
