Basco
✕
Search
Your Basket
✕
Van Spend another £75.00 for free UK delivery
    Related products
    SUBTOTAL:
    £0.00
    Checkout
    Continue
    Plan your delivery
    ✕

    1 Choose your service

    • Standard Delivery
      Delivered up to 5 working days
    • Priority Delivery
      Choose a date, including Saturdays
    • Click & Collect
      Collect from Basco HQ
    FREE Standard Delivery over £75

    2 Choose your date

    ✕

    Continue Shopping

    Spanish
    00:10:00
    00:20:00
    00:30:00
    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

    • Serves 4 people
    • Complexity Easy
    Prep
    Prep time
    10 mins
    Prep
    Cook time
    20 mins
    Prep
    Total time
    30 mins
    SHARE Facebook WhatsApp Copy

    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

    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

    1.  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.
    2.  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.
    3.  Add the carrots and potatoes and sweat on a medium-heat for a further 5 minutes.
    4.  Add the chicken stock and bring the soup to the boil, season with salt and simmer for 10-12 minutes.
    5.  Just before serving sprinkle with some fresh chopped parsley and add the remaining tablespoon of olive oil.

    Shop Ingredients

    Salt Cod Trimmings 500g
    Add to basket

    Salt Cod Trimmings 500g

    £11.00
    Senorio de la Mesa 5L
    Add to basket

    Senorio de la Mesa 5L

    SOLD OUT
    SHARE Facebook WhatsApp Copy

    Similar recipes

    Alubias de Tolosa Stew
    • Time 3h 10 mins
    • Serves 4 people
    Alubias de Tolosa Stew
    Marmitako (Basque Tuna Stew)
    • Time 55 mins
    • Serves 4 people
    Marmitako (Basque Tuna Stew)
    Lentil Stew with Crispy Baby Squid
    • Time 50 mins
    • Serves 4 people
    Lentil Stew with Crispy Baby Squid
    Drinks Recipes
    Spanish Drink Recipes
    Travel and Reviews
    Our Favourite Places
    Meet the Chef
    About javier
    How To Guides
    Learn new skills
    Videos
    Spanish Video Recipes
    Basco 10

    Do you want 10% OFF your first order?

    Sign up to receive your discount code to use straight away today!

    *This offer is only available to new customers who have not made a purchase from Basco before. The discount code can only be used once per customer. This offer is not available in conjunction with any other offer, promotion or discount. Please note that we cannot refund the 10% discount if you forget to use it on your first order, you can always use it on your second!

    Copyright © Grey Pearl Limited • Privacy Policy • Terms & Conditions • Service Update