Leeks and Sops in Winefrom the book "The Medieval Cookbook"
Prepared by Gwenhwyfar Dinas Emrys
Served at the Herne the Hunter
Slice the white part of the leeks thinly, simmer the sliced leeks, oil and salt in the wine until the leeks are soft. Cut the toast into small pieces and divide between soup bowls cover them with the leeks and wine and serve when the bread has softened
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