Leek soup

I decided to up my Spanish cooking game. The motivation being that I wanted Ignacio to feel more ‘at home.’ It somehow percolated my consciousness that more recently he has been buying Spanish omelettes, Gazpacho and chicken and chorizo dishes for us to eat. Interestingly he has not been cooking any Spanish dishes. It was about time I explored something different in the kitchen. We had bought a Spanish recipe book in Spain years ago (‘The best 100 Spanish Recipes’). It has not had much use, even though I had marked out at least ten meals that I wanted to make. However, to his credit, Ignacio has made one recipe – the crema de calabaza . So, I opened the book and recipe 5 – Purrusalda (leek soup) was just calling out to be made.

A quick search of several internet sites, tells me that this stew originates from the Basque region. It is also cuisine familiar to Navaresse and La Rioja regions. Translation of the name to English is ‘broth with leeks’. This is indeed what it is for the most part, with the addition of potatoes, onion, garlic, and other vegetables. Like most recipes they are prone to local and regional variation. There are multiple ways to add protein to this stew, the best known is with flaked cod. In Catalonia butifarra (a form of sausage) is used and in La Rioja hake head can be added.

For me, potato and leek are a well used and classic pairing. I would normally associate with these ingredients with a creamy textured soup and autumnal evening. Very much in the arena of creating Hygge.

Anyway, back to the present day…The only ingredients I did not have were leek and salted cod – the main ones! A quick trip to Sainsbury’s after I finished work and that matter was resolved. Of course, I did not use salted cod for this recipe, I did not have 12 hours to wait while it soaked. So, for this recipe I used fresh cod. I did buy two packets of salted cod, a for time in the future when I am organised enough to plan ahead. And also I am brave enough to use this ingredient.

This recipe is quite easy to put together. Just the kind of uncomplicated thing I can do after work. Chopping and stirring –is all perfectly soothing. However, I do not engage with peeling potatoes anymore. I much prefer the taste and texture of potatoes with their skins on.

The final product was tasty and so very comforting. The type of food that when you take a mouthful, your soul, just settles. You are gastronomic peace and it’s just wonderful.

Ingredients

3/4 kg potatoes

12 leeks

1/4 kg crumbled salt cod

1 onion, chopped

1 bay leaf

1 dl olive oil

1 meat stock cube

salt

Preparation

peel the potatoes and cut them up. Get rid of the green part of the leeks and take of the outer layer of the white part. Cut into 3 centimeter pieces. Leave the salt cod to soak for 12 hours, changing the water 2 to 3 times.

The broth: Lightly saute the onion and leek in oil. When they are transparent add the potatoes and salt. Cover with water and add the bay leaf and the meat stock cube. When the leeks and potatoes are cooked add the fish. When the water begins to boil, test the broth. Season with water and salt and serve.

Reference: The best 100 Spanish recipes, page 12