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FAST: 50 minutes
Slow: 3 to 3½ hours 25 minutes active
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.
tablespoons extra-virgin olive oil, plus more to serve
medium leeks, white and light green parts halved lengthwise, sliced ½ inch thick, rinsed and drained
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