Split sops(british)
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | medium leeks | |
| 2 | slices toast, quartered, or | |
Directions
2 tb butter
1½ c dry white wine or
1 c canned consomme plus
½ cup wine
¼ ts salt
freshly ground pepper
Beurre manie :
2 tb Flour blended with
1 tb soft butter
sops :
½ c croutons
Richard II (1377-1399) The leek was a popular vegetable in the Middle Ages, perhaps because of the belief that it stimulated the appetite.
But leek also had its harmful effects : "It causes headache and gives bad dreams . . . after eating it, some lettuce, purslane, or endive should be taken, to temper its heating effects." What follows is a medieval cousin to vichyssoise. 1. Remove green tops and roots of leeks. Cut white section in half lengthwise and once across the middle. Wash thoroughly. 2. Melt butter in a heavy saucepan. Toss leeks to coat, and saute over a gentle flame until they begin to wilt (about 5 minutes). 3.Add wine, salt, and pepper to taste. Simmer an additional Io to 15 minutes until leeks are done. 4.Blend in beurre manie to thicken just before serving.
5.Serve in soup bowls over toast or croutons.