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    Porrusalda, Spanish soup recipe Basque Recipes, Recipes, Spanish Soups & Stews 5 1 5 0


    • Serves 4 people
    • Complexity Easy
    Prep time
    10 mins
    Cook time
    20 mins
    Total time
    30 mins
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    • 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


    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.


    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


    Senorio de la Mesa 5L


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