White Leek Soup
2 Leeks, white part only
230ml (8 floz) Water
225g (8oz) Almonds
225g (8oz) Ground Almonds
110g (4oz) Salt pork, sliced thinly
Gode Broth (made without breadcrumbs)
Salt
Slice leeks into rounds.
Place leeks into a saucepan and cover over with water.
Rinse the salt pork and add to leeks.
Bring to a boil.
Reduce to a heat medium and cook until leeks are tender and pork is cooked.
Remove from the heat, drain leeks, reserve stock.
Add Gode Broth to make 1.2lt (2 pints) of liquid.
Bring stock to the boil, remove from the heat, stir in the almonds.
Add salt to taste.
Remove pork from leeks.
Mash leeks in a mortar (or use a food processor).
Stir leeks into stock.
Simmer 20 minutes.
Pour leek mixture over salt pork.
Serve.
Makes 4-6 servings.
White Leek Bruet
To make white leeks, he who is in charge of them should arrange that he has his leeks and slice them small and wash them very well and put to boil.
And take a good piece of salt chine of pork, and clean it very well and put it to boil therewith; and when they are well boiled take them out onto fair and clean tables, and let them save the stock in which they were boiled, and let there be a good mortar full of blanched almonds, and then take the stock in which the said leeks have boiled and draw up the almonds with it, and if there is not enough of the said stock take beef or mutton stock -- and take care that it is not too salty; and then afterward put your bruet to boil in a fair and clean pot.
And then take two fair and clean knives and chop your leeks, and then take them and bray them in a mortar; and, being brayed, put them into your stock, of almonds as much as water, to boil. And the leeks being boiled, when it comes to the side board put your meat on fair serving dishes and then the said stock of the said leeks put on top.
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