Your email address is required to begin the subscription process. We will use it for customer service and other communications from Milk Street. You can unsubscribe from receiving our emails at any time.
The world of fermentation.
Porrusalda, a rustic leek and potato soup from Spain’s Basque Country, takes a few humble ingredients and transforms them into a light but satisfying meal in a bowl. Some versions are made with salt cod or meat, but ours is vegetarian. Carrots are classic in porrusalda; parsnips are not, but we like their nutty notes and earthiness. Use whichever you prefer, or even a mix. Leeks’ many layers trap dirt and sand, so be sure to thoroughly wash the sliced leeks, then drain them well in a colander so excess water doesn’t cause the steaming, which will delay browning. Serve the soup drizzled with olive oil, with warm, crusty bread alongside.
tablespoons extra-virgin olive oil, plus more to serve
head garlic, top third cut off and discarded
You need to be a Milk Street Digital Member to see the full recipe
and get access to all of our recipes and articles online, as well as in print.GET DIGITAL & PRINT