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Porrusalda

30 mins

4 people

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

Warm, comforting and good, very good… This Porrusalda recipe is a winner in relation to price, time in the kitchen and goodness. I tend to make a big pan of it and have it for a few days, it keeps well in the fridge and it does agree with your wallet, especially if you are on a budget! For a more funky edge, try replacing the chicken stock for fish stock, cut some pieces of bacalao (salt cod) and poach them in the soup for a couple of minutes before serving.

Ingredients
Method

5 tbsp of extra virgin olive oil
8 leeks, washed thoroughly, cut length ways and chopped into 2cm pieces
4 carrots, peeled and cut into 1 cm discs
4 russet potatoes, peeled
2Ltr of fresh chicken stock
2 tbsp of flat-leaf parsley, finely chopped
Salt

In a large sauce pan, heat 4 tablespoons of the oil and add the chopped leeks and fry for a few minutes until they start to become soft.
Cut the potatoes into irregular pieces, the best way is to cut into the potato and then break it off with the knife as this helps release the starch which in turn will help thicken the stew.
Add the carrots and potatoes and sweat on a medium-heat for a further 5 minutes.
Add the chicken stock and bring the soup to the boil, season with salt and simmer for 10-12 minutes.
Just before serving sprinkle with some fresh chopped parsley and add the remaining tablespoon of olive oil.

Ingredients

5 tbsp of extra virgin olive oil
8 leeks, washed thoroughly, cut length ways and chopped into 2cm pieces
4 carrots, peeled and cut into 1 cm discs
4 russet potatoes, peeled
2Ltr of fresh chicken stock
2 tbsp of flat-leaf parsley, finely chopped
Salt

Method

In a large sauce pan, heat 4 tablespoons of the oil and add the chopped leeks and fry for a few minutes until they start to become soft.
Cut the potatoes into irregular pieces, the best way is to cut into the potato and then break it off with the knife as this helps release the starch which in turn will help thicken the stew.
Add the carrots and potatoes and sweat on a medium-heat for a further 5 minutes.
Add the chicken stock and bring the soup to the boil, season with salt and simmer for 10-12 minutes.
Just before serving sprinkle with some fresh chopped parsley and add the remaining tablespoon of olive oil.

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Chef's Profile

Javier De La Hormaza

Javier is a Basque born, trained chef and hospitality professional, owner of Basco Fine Foods, a Spanish food and drink importer based in Yorkshire. He regularly runs client food and drink events around the country and he is a course tutor at Hartingtons of Bakewell cookery school. Javier's passion lies on bringing quality Spanish ingredients and recipes to as many people as possible.

Twitter: @bascofinefoods
Instagram: @mrbasco

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Porrusalda

Senorio de la Mesa

Salt Cod Trimmings Small