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Leekes - Leeks With Walnuts Medieva

ethnic, medieval, soups, vegetables

10 each to 12 fresh leeks
1 1/2 cup beef broth
1/2 cup white wine
1/4 teaspoon salt
1 tablespoon sugar
1 cup coarsely ground walnuts
1 teaspoon vinegar
1/2 cup 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

Yield: 4 servings

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