4 medium leeks
2 tb butter
1 1/2 c dry white wine or
1 c canned consomme plus
1/2 cup wine
1/4 ts salt
freshly ground pepper
Beurre manie :
2 tb Flour blended with
1 tb soft butter
sops :
2 slices toast, quartered, or
1/2 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.
