Spanish Basque-Style Leek and Potato Soup Recipe

Basque-Style Leek and Potato Soup – a Spanish recipe thats simple to follow. All you need to do is throw all the ingredients, potato soup / soup together and it’s almost ready! This recipe is not from this fantastic book but you can buy it at Amazon.

Basque-Style Leek and Potato Soup Ingredients

Spanish Basque-Style Leek and Potato Soup

  • ½ cup spanish extra-virgin olive oil
  • 2 garlic cloves
  • 3 large leeks (white parts only), cut into ½-inch rings and rinsed well
  • 2 large russet potatoes, peeled and cut into 1-inch cubes
  • sea salt to taste
  • 1 8-ounce cod fillet, cut into 4 pieces
  • 2 ounces jamón serrano (spanish cured ham), thinly sliced
  • 1 scallion (green part only), thinly sliced
  • Method

  • Heat 2 tablespoons of the olive oil in a 12-quart stockpot over medium heat. Add the garlic and brown lightly on all sides, about 2 minutes. Add the leeks and potatoes and cook until lightly golden, about 5 minutes, then add 2 quarts water. Cover the pot, reduce the heat to low, and simmer for 45 minutes.
  • Working in batches, transfer the soup to a blender or food processor and blend until smooth, drizzling in ¼ cup of the olive oil. Season to taste with salt.
  • Pour the soup through a medium-hole strainer back into the pot. Bring the soup to a simmer over medium-low heat, add the cod fillets, and cook for 6 to 8 minutes. Divide the soup and the cod pieces among shallow bowls and garnish with a piece of jamón Serrano, some scallion, and drizzle with the remaining 2 tablespoons of olive oil.
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