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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