Libre del Coch — Leek Pottage

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Libre del Coch was published in 1520 in Barcelona. It was written in Catalan – a language related to, but distinct from, Spanish, written by Ruperto de Nola.

LEEK POTTAGE [POTAJE DE PORRADA]
You must take leeks, well-peeled, and washed and cleaned the night before, set them to soak in an earthen bowl filled with water, in the night air; and let them be this way all night until the morning; and then give them a boil, moderately, because they are very difficult to cook; and when they are well-boiled, press them a great deal between two chopping blocks, and gently fry them with the fat of good bacon; and do not cast salt upon them; and when they are well gently fried, set them to cook in a little good broth which is fatty; and then take almond milk and cast it in the pot and cook it until it is quite thick; and when it is thick, taste it for salt, and if it lacks salt cast it in; and then prepare dishes, and [cast] upon them sugar and cinnamon.

Recipe:
3 Large Leeks, washed and chopped
32oz Chicken Broth (no salt)
4 tsp Bacon fat
4 strips Bacon, cooked, rendered and chopped small
3 Cups Almond Milk (possibly creamier with 4 cups)
Salt to taste

Take leeks and boil until tender. Drain. Press to squeeze out as much water as possible. In a hot pan, add bacon fat and leeks. Brown leeks until they are camel zed. Add cooked bacon and mix with leeks. Add stock and almond milk, bring to a quick boil, then lower temperature to a simmer. Simmer at least 30 minutes.

I ended up taking the soup and putting into a blender to liquefy all ingredients. Add salt to taste. You can serve without blending, but the blending makes a very smooth, creamy, soup.

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One response to “Libre del Coch — Leek Pottage

  1. Pingback: Historische Küche im Netz (Retrospektive) | KuliMa - Kulinarisches Mittelalter Graz

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