---------- Recipe via Meal-Master (tm) v8.04
  
       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.
  
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