Leek - Allium porrum

Medieval recipes

Slit Sops

Serves 2


4 medium leeks (white part only)
2 tablespoons butter
350 ml dry white wine
¼ teaspoon salt
freshly ground pepper
2 tablespoons flour blended with 1 tablespoon soft butter

For the sops: 1-2 slices toast, quartered, or ½ cup croutons


Cut the leeks into quarters. Wash thoroughly.
Melt butter in a saucepan and sauté the leeks over a gentle heat until softened.
Add the wine and salt and pepper to taste. Simmer for 10-15 minutes until the leeks are cooked.
Stir in the flour and butter blend just before serving.
Serve in bowls over toast or croutons.