This rustic soup, called porrusalda, takes a few humble ingredients and transforms them into a light but satisfying vegetarian meal. Leeks’ many layers tend to trap dirt and sand, so make sure to thoroughly rinse the sliced leeks, then drain them well in a colander so excess water doesn’t dilute the soup. Sliced crusty bread drizzled with olive oil and toasted until golden is a great accompaniment. Or to make the soup more substantial, garnish bowls with flaked smoked trout, a nod to versions made with bacalao, or salted cod.