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Basque-Style Leek and Potato Soup
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.
4
Servings
Don’t skip the flavor-building step of browning the garlic. We sear the cut side of the garlic head until nicely caramelized to create compounds that add flavor complexity to the soup. This is especially important because water, not broth, is the liquid here.
1¼ hours
Ingredients
-
3
tablespoons extra-virgin olive oil, plus more to serve
-
1
head garlic, top third cut off and discarded
Directions
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01In a large pot over medium-high, heat the oil until shimmering. Add the garlic head cut side down and cook undisturbed until well browned, 2 to 4 minutes. Transfer the garlic to a small plate, then add the leeks, bay and ½ teaspoon salt to the pot. Cook, stirring occasionally, until the leeks are lightly browned, about 6 minutes.
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