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Porrusalda

Name: Porrusalda
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Cuisine: Spanish
Ingredients: 4 tbsp olive oil; 4 leeks; 2 cloves garlic; 2 carrots; 600 g potatoes; 1500 ml water or vegetable stock; 1.5 tsp salt; 1 pinch black pepper; 1 tbsp chopped parsley

Porrusalda: Basque leek, potato and carrot soup in a light olive oil broth

Features:

In Basque kitchens from Bilbao to Tolosa, porrusalda (literally 'leek broth') is what families cook in the quiet days after Christmas, when everyone wants something plain and warming. Leeks are the star, simmered with potatoes and carrots until the broth turns pale gold and slightly thick. Many households flake in desalted salt cod at the end; this version keeps it vegetarian with water or vegetable stock, so it is also vegan. A common mistake is slicing the potatoes neatly: snap them into rough chunks instead, so they release starch and give the broth body. Chef's tip: cook the leeks slowly in the oil before any liquid goes in, until they smell sweet, because that is where the flavour comes from.

Total time: 60 min
Difficulty: easy
Serves: 4

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Ingredients

Serves4

4 tbsp olive oil
4 leekswhite and pale green parts, cut into 2 cm rounds
2 cloves garlicsliced
2 carrotssliced 1 cm thick
1 ⅓ lb potatoesa floury variety, peeled
6 ¼ cups water or vegetable stock
1 ½ tsp salt
1 pinch black pepper
1 tbsp chopped parsley (optional)

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Method

0/5 done

Step 1: Warm 4 tbsp olive oil in a large pot over a medium-low heat. Add 4 leeks and 2 cloves garlic with a pinch of the ½ tsp salt and cook gently for 10 minutes, stirring now and then, until the leeks are soft and glossy but not browned.
10 min
Step 2: Stir in 2 carrots and cook for 3 minutes more.
3 min
Step 3: Push the tip of a knife into each of the 1 ⅓ lb potatoes and twist, so they break off into rough 3 cm chunks with ragged edges. Add them to the pot and stir to coat in the oil.
5 min
Step 4: Pour in the 6 ¼ cups water or vegetable stock, add the rest of the 1 tsp salt and bring to the boil. Lower the heat and simmer, partly covered, for 30 minutes, until the potatoes are falling apart at the edges and the broth has thickened slightly.
30 min
Step 5: Crush a few potato pieces against the side of the pot to thicken the soup a little more. Season with 1 pinch black pepper and taste for salt. Rest off the heat for 5 minutes before serving with parsley on top.
5 min

Nutrition per serving

Calories: 210 kcal
Protein: 4 g
Carbs: 32 g
Fat: 7 g
Fibre: 6 g

Nutrition values are estimates.

Recipe by

KrazyBadal

All recipes by this chef →

Good to know

How long does porrusalda take?: About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
How many people does it serve?: 4 as written. Change the servings above the ingredients and every amount scales to match.
Is it vegan?: Yes. It has no meat, fish, dairy or eggs.
Is it gluten free?: Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
What can I use instead of leeks?: 1 onion per leek.
What can I use instead of garlic?: ½ tsp garlic paste or ⅛ tsp garlic powder per clove.

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