Basque leek and potato soup, enriched with salt cod and thickened by potato starch, representing the rustic mountain cuisine of Euskadi.
Ingredients
- 4 large leeks
- 4 potatoes
- 200g salt cod (desalted)
- 1 carrot
- 1 bay leaf
- 50ml olive oil
- 1 guindilla pepper (or pinch chili)
Instructions
1
Cleaning
Split leeks lengthwise, wash thoroughly between layers. Slice white and light green parts.
2
Sofrito
Sauté leeks in olive oil until meltingly soft (15 mins). Do not brown.
3
Potatoes
Add cubed potatoes and carrot. Cover with water. Add bay leaf.
4
Simmering
Cook 30 minutes until potatoes begin to break down, thickening soup.
5
Cod
Add shredded salt cod in last 5 minutes.
6
Service
Serve with guindilla pepper on side for diners to add heat. Drizzle with raw olive oil.
## Central European Hearty Fare