Porrusalda (Porrusalda)
Overview
Porrusalda is a humble leek and potato soup from the Basque Country in northern Spain. Its name means leek broth in Basque. Plenty of sliced leeks are softened slowly in olive oil with garlic, then simmered with chunks of potato and carrot in water or a light stock until the potatoes start to break and thicken the broth. Many families add flakes of desalted salt cod, which makes it a more substantial dish. It is light, sweet from the leeks and very comforting, and it is usually eaten with good bread and a drizzle of extra olive oil.
History
Porrusalda is a classic of Basque home cooking, made in farmhouses called caseríos for generations. It is traditionally eaten after big celebrations and on cold winter days, and many Basques make it to rest the stomach after the rich feasts of Christmas and New Year. Leeks are a key winter crop in the region, and the soup is also a common starter in simple taverns in San Sebastián and Bilbao.
Main ingredients
Leeks, potatoes, carrot, olive oil, garlic, salt cod (optional). The soup is built on water or light fish stock and is usually served hot. Diet: pescatarian; usually gluten-free.
Explore: Fish and seafood soups · Potato soups · Leek soups · More soups from Spain
Recipe
Method
- 110 min
Fry the garlic gently in the oil, add the leeks and cook for 10 minutes until soft.
- 2
Add the potatoes, carrots and water and bring to the boil.
- 320 min
Simmer for 20 minutes, breaking a few potato pieces to thicken the broth.
- 45 min
Add the salt cod if using, cook for 5 minutes, season and serve with parsley.
- ✓
Serve. About 50 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
