Leeks and sops in wine

6 servings

Ingredients

Quantity Ingredient

Directions

Slyt sops. Take white of lekes and slyt hem, and do hem to seeth in wyne, oile and salt. Tost brede and lay in disshes, and cast the sewe aboue, and serue it forth. 8-12 leeks, depending on size 2 tablespoons olive oil Sprinkling of salt 1 bottle (75 cl) white wine 3-4 slices soft-grain white bread, freshly toasted

Even if Chaucer's franklin did not eat leeks for breakfast, he would have found this classy version of 'sops in wine' a treat. Monks certainly did, especially in Lent when they often had only bread sops and water for supper--officially. Although simple, this was not a poor man's dish. Poor people used whole leeks, and could not afford white wine when broth was forbidden. Olive oil and white bread (mentioned in another recipe very much like this one) were luxuries too.

Slice the white parts of the leeks thinly. (Keep the rest for everyday pottage.) Simmer the sliced leeks, oil and salt in the wine until the leek slices are soft. Meanwhile, break or cut the toast into small pieces and divide them between six soup bowls. Cover them with the leek slices and hot wine. Serve as soon as the toast sops have softened.

from The Medieval Cookbook by Maggie Black Chapter 3, "Life in the Cloister" posted by Tiffany Hall-Graham From: Tiffany Hall-Graham Date: 05-24-94

Submitted By DALE SHIPP On 04-20-95

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