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Title: Leekes - Leeks with Walnuts Medieva
Categories: Medieval Ethnic Vegetable Soup
Yield: 4 Servings
| 10 | To 12 fresh leeks | |
| 1 1/2 | c | Beef broth |
| 1/2 | c | White wine |
| 1/4 | ts | Salt |
| 1 | tb | Sugar |
| 1 | c | Coarsely ground walnuts |
| 1 | ts | Vinegar |
| 1/2 | c | Walnuts; cut in quarters |
Wash, trim, and coarsely chop with leeks.
Simmer slowly in broth and wine for 12 minutes, in a covered pot.
Add salt, sugar, ground nuts, and vinegar. Simmer another 7 minutes, uncovered.
Spoon leeks into individual serving bowls. Garnish each portion with quartered nuts. Serve warm.
From _Fabulous Feasts - Medieval Cookery and Ceremony_ 1976, 1992 by Madeleine Pelner Cosman George Braziller, Inc. ISBN 0-8076-0832-7 Typos by Jeff Pruett
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