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    Purrusalda - Basque Leek and Potato Soup

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    Purrusalda - Basque Leek and Potato Soup

    This leek and potato soup, the traditional midday meal in the farmhouses of the Basque country, is enriched with garlicky olive oil and should be eaten with bread and cheese.

    • Preparation time: 10 minutes
    • Cooking time: 35 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4


    • 1 pinches freshly grated nutmeg
    • 10 leeks
    • 1 bunch Flat-leaf parsley, leaves chopped and stalks reserved
    • 2 large potatoes, peeled and sliced
    • 4 garlic cloves, very finely sliced
    • 100 ml extra virgin olive oil


    1. Trim the leeks, then put the ends and parsley stalks into a pan with 2 litres cold water. Bring to the boil and bubble for 10 minutes. Strain and discard the debris, then return the broth to the pan and bring it back to the boil.
    2. Slice the leeks lengthwise into fine ribbons and stir into the broth. Add the potatoes and a little salt; bubble up again, reduce the heat and simmer for 15–20 minutes, till the potato is perfectly soft.
    3. Meanwhile, warm the garlic and oil in a small pan over a low heat – don’t let it brown. Mash the vegetables a little to thicken the broth. Stir in the garlicky oil and bubble up again. Check the seasoning, dust with nutmeg and finish with the chopped parsley.

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