Title: Split sops(british)
 Categories: Soups/stews, Appetizers, Old, British
      Yield: 2 Servings
 
 
        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.