Leek and Walnut Soup
Recipe from _Fabulous Feasts_ by Madeline Pelner Cosman
Commentary by THL Dagonell Collingwood

3 large leeks
1-1/2 cups beef broth
1/2 cup white cooking wine
1/4 teaspoon salt
1 Tablespoon sugar
1 cup chopped walnuts
1 teaspoon vinegar

Wash, trim and chop leeks.  Simmer leeks in broth and wine
for fifteen minutes, or until leeks are soft.  Add salt,
sugar, walnuts and vinegar.  Simmer for an additional ten
minutes.  Serve warm.

We had some leeks that I wanted to use up.  This was the
simplest recipe I found.  As always, I use homemade beef
broth, wine and vinegar.  My wife didn't care for it at 
all.  I would be willing to eat it at a feast as it's hot,
filling, and cheap; but I'm not going to go out of my way
to make it again.  It's a meatless dish, so it could have
been made for Lent.