Porrusalda
Porrusalda is a humble Basque soup of leeks and potatoes simmered in a light broth, its name literally meaning leek broth. Frugal and warming, it is peasant cooking at its best, sometimes enriched with a piece of salt cod or a little pumpkin.
Approximate, per 1 bowl (~350ml). Values vary by recipe and portion.
Ingredients
- ·4 leeks, cleaned and sliced
- ·4 potatoes, peeled and broken into chunks
- ·2 carrots, sliced
- ·1 onion, chopped
- ·2 garlic cloves, sliced
- ·1.2 l vegetable or fish stock
- ·4 tbsp olive oil
- ·salt
- ·(optional) 200 g desalted salt cod, in pieces
Method
- 1
Heat the olive oil in a large pot and gently sweat the onion and garlic over low heat until soft, about 8 minutes.
- 2
Add the sliced leeks and cook slowly for another 10 minutes until they collapse and sweeten, without browning.
- 3
Add the carrots and cook for a couple of minutes, then add the potatoes, breaking them into rough chunks so they release starch and thicken the broth.
- 4
Pour in the stock, season with salt and bring to a gentle simmer.
- 5
Cook uncovered for about 25 to 30 minutes until the potatoes are tender and starting to fall apart.
- 6
If using salt cod, add the pieces for the final 8 minutes just to warm through and flake gently.
- 7
Taste, adjust the salt and serve hot in deep bowls.