Porrusalda, Spanish soup recipe Basque Recipes, Recipes, Spanish Soups & Stews 5 1 5 0 https://www.bascofinefoods.com/wp-content/uploads/2015/11/porrusalda_recipe-scaled-1.jpg

Porrusalda

4 people
Easy

Prep time
10 mins

Cook time
20 mins

Total time
30 mins

Javier De La Hormaza

Recipe provided by

Javier De La Hormaza

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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

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Introduction

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.

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.

Shop Ingredients

Salt Cod Trimmings 500g

£11.00

47 Reviews

47 Reviews

Senorio de la Mesa 5L

£87.50

60 Reviews

60 Reviews

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Porrusalda

Ingredients

Introduction

Method

Shop Ingredients

Salt Cod Trimmings 500g

Senorio de la Mesa 5L

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