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Porrusalda — Basque Leek, Potato and Pumpkin Soup
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Source: https://recipheon.com/en/recipes/soups/porrusalda-basque-leek-potato-and-pumpkin-soup
About this recipe
Porrusalda is a Basque leek, potato and pumpkin soup in a light broth with olive oil. This vegetable version needs no stock: the sweetness of the leeks and pumpkin balances the mild, starchy taste of the potatoes. Cut partway through each potato piece, then snap it off so the rough edges release a little starch and lightly thicken the liquid. The soup should remain clearly brothy, with tender vegetable pieces, and should not become a puree. Use the white and light green parts of the leeks and a pumpkin with firm flesh. Allow about 65 minutes in total; the recipe makes 4 large servings.
Ingredients
Vegetables and light broth
500 g raw leeks, white and light green parts only; weight after removing the roots and tough dark green ends
500 g raw type B potatoes, weighed after peeling
300 g firm raw pumpkin flesh, weighed after peeling and removing the seeds
1200 ml water for cooking
30 g extra virgin olive oil
8 g salt: 6 g for cooking and 2 g for the final seasoning
Steps
Halve the leeks lengthwise and rinse thoroughly between the layers to remove any sand. Drain and cut into half-moons about 1 cm thick. Leave the peeled potatoes whole for now. Cut the pumpkin flesh into pieces about 3 cm across. The listed vegetable weights are for the cleaned, edible portions.
Bring 1200 ml water to a boil in a pot with a capacity of about 4 l. Add the leeks, return to a boil, then cover and simmer gently for about 10 minutes. The leeks should soften and collapse slightly; do not sauté them beforehand.
Divide the potatoes into pieces about 2.5–3 cm across: cut only partway through each piece with a knife, then snap off the end to create a rough edge. Add them to the leeks, then add the pumpkin, all the olive oil and 6 g salt. Stir gently, return to a boil, then cover and cook over low heat for about 25–30 minutes. The liquid should simmer gently. Occasionally stir carefully along the bottom. The potatoes should yield easily to a fork, and the pumpkin should be tender but still in visible pieces. If the potatoes are still firm, continue cooking until tender.
AI-generated Add the remaining 2 g salt and stir gently. The broth should be lightly thickened by the starch but still fluid, with distinct vegetable pieces. Do not blend the soup, and do not mash the entire contents of the pot. Divide the vegetables and broth among 4 deep plates and serve hot.
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