Porrusalda – leek and potato soup with salt cod
The leek and potato soup of Basque homes: leeks, carrots and potatoes cooked with good olive oil and garlic, with flakes of desalted salt cod added at the end. Without the cod it is everyday porrusalda, eaten on many winter evenings.
- 1 hTime
- 27 minHands-on
- 4Portions
- 27 gprotein per portion
- 420kcal per portion
Ingredients for 4 portions
- 4Leeks, white and pale green parts
- 2Carrots
- 4 tbspOlive oil
- 3 clovesGarlic, thinly sliced
- 600 gPotato, peeled
- ≈ 1.5 lWater
- to tasteSalt
- 300 gDesalted cod, flaked
Method
- Wash the leeks well and cut into pieces about 2 cm long. Peel the carrots and slice them.
- Heat the oil in a large pan over a low heat and fry the garlic until lightly golden. Add the leeks and carrots and cook gently for 10 minutes, stirring, until the leeks are soft but not browned.
- Break the potatoes into chunks: make a small cut with the knife and snap each piece off, so they release starch that thickens the broth. Add them to the pan and stir for 1 minute.
- Pour in the water, add salt, bring to the boil and simmer for 25 minutes, until the potatoes are tender.
- Add the cod and cook for 5 more minutes without letting it boil hard. Taste for salt, as the cod may add some.
- Serve piping hot in soup bowls.
