Basque-Style Leek and Potato Soup
- Makes4 servings
- Cook Time1¼ hours
- 3
Porrusalda, a rustic leek and potato soup from Spain’s Basque Country, takes a few humble ingredients and transforms them into a light but satisfying meal in a bowl. Some versions are made with salt cod or meat, but ours is vegetarian. Carrots are classic in porrusalda; parsnips are not, but we like their nutty notes and earthiness. Use whichever you prefer, or even a mix. Leeks’ many layers trap dirt and sand, so be sure to thoroughly wash the sliced leeks, then drain them well in a colander so excess water doesn’t cause the steaming, which will delay browning. Serve the soup drizzled with olive oil, with warm, crusty bread alongside.
Don’t skip the flavor-building step of browning the garlic. We sear the cut side of the garlic head until nicely caramelized to create compounds that add flavor complexity to the soup. This is especially important because water, not broth, is the liquid here.
To access this recipe, you need to be a member.
Join Milk Street and get instant access to over 3,500 recipes for just $1.