Leek and Walnut Soup Recipe from _Fabulous Feasts_ by Madeline Pelner Cosman Commentary by THL Dagonell Collingwood Ingredients: 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 Method: 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. Comments: 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.