BASQUE LEEK SOUP

PORRUSALDA

SERVES 4

The Basque name translates to “broth of leek” and this soup is about as humble and homey as it sounds. Sometimes you find the soup with a bit of salt cod added for flavor. Of course, befitting the soup’s humble nature, it doesn’t get an expensive cut of salt cod, but usually a piece from near the tail or head.

• 2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, PLUS MORE FOR DRIZZLING
• 1 MEDIUM ONION, FINELY CHOPPED
• SALT
• 6 CUPS/1.5 L MILD CHICKEN STOCK (PAGE 336) OR WATER
• 4 LEEKS, WHITE AND TENDER GREEN PARTS ONLY, CUT INTO 1-INCH-/2.5-CM-THICK ROUNDS
• 1 CARROT, CUT INTO THIN ROUNDS
• 2 MEDIUM WHITE POTATOES

1. In a large pot, heat the olive oil over medium heat and add the onion with a generous pinch of salt. Cook until the onions are soft and lightly golden, 8 to 10 minutes. Pour in the stock, add the leeks and carrot, and bring to a boil. Reduce the heat to low and gently boil for 15 minutes.

2. Peel the potatoes. Working over the pan and adding them directly to the stew, break the potatoes into generous bite-size pieces by making a small cut with a paring knife, twisting the blade, and snapping off a piece. (You will hear the noise.) Continue to gently boil for 20 minutes, or until all of the vegetables are tender.

3. Generously drizzle more olive oil into the pot, stir, and ladle the soup into bowls to serve.