Food & Drink, Recipes

Medieval Cooking – Modern World: Leek Soup

Weary from your travels on the muddy dirt road, you and your companion seek shelter for the night.  A wind begins to howl and the trees begin to sway back and forth.  A chill in the air sinks into your damp clothes and you shiver as the dark clouds loom overhead.  Your stomach begins to growl and you realize you haven’t eaten a scrap since you set out earlier that morning.  What you wouldn’t give for something to fill your stomach.  But what is that ahead?!  A light shines brightly just a few steps down the road.  Why, it’s the Oaken Ladle Inn! 

You open the heavy door to reveal a warm and dimly lit room with a few tables and chairs set around the hearth.  After taking in the sights, you both smile at each other, hang your swords by the door and shake off the cold.  The innkeeper sees you to some empty chairs close to the crackling fire and brings you steaming wooden bowls filled with a fragrant leek soup and warm crusty bread. Without delay, you eagerly grab a spoon and take a few sips your well-earned meal. The day is done and you feel the warmth return to your bones.

Has this happened to you?  Far too many a traveler has fallen victim to hunger, cold and lonely roads.  While this time fortune smiled upon you and you stumbled upon an inn along the road, sooner or later, your luck will run out.  Why wait for a homely innkeeper to serve you soup by the fire when you can make it yourself?



  • 4 cups chicken broth
  • 6 -12 threads of saffron
  • 2 leeks (white and light green parts), washed and sliced
  • 3 cups of diced mushrooms
  • 1/2 TSP ground ginger
  • 1/2 TSP ground black pepper
  • 1/2 TSP salt
  • A few pinches of poudre forte (equal parts pepper, mace, cinnamon, clove, and ginger) (there are several variations of this recipe going around – try a few to see which one you prefer)


Place the broth and saffron in a pot and bring to a boil.  Once done, add the leek, mushroom ginger, pepper, salt, and poudre forte to the broth, and simmer for 5 minutes.  Remove from heat and serve with bread.

This recipe is incredibly easy and can be done in 10 – 15 minutes; great for any traveler on the run!  Give it a try before you have to set out again.  The road can be a long and lonely one, and you never know when your next stop may be.

Tasty trails friends!



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