Spanish · Lunch
Basque Leek and Potato Soup
Basque humble soup of leek, potato, carrot, and salt cod simmered in a clean broth scented with garlic and bay, finished with parsley and a drizzle of olive oil.
$
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
385Calories
38gProtein
12gFat
28gCarbs
5gSugar
4gFiber
1240mgSodium
52mgChol
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Instructions
1
Prep
Drain desalted cod, pat dry, tear into bite-sized flakes. Slice leek into 1cm rounds, cut potato into 2cm cubes, slice carrot, smash garlic cloves, chop parsley.
2
Sweat
Heat 40ml olive oil in a heavy pot over medium-low heat. Add leek, smashed garlic, bay leaves, and a pinch of salt; cook 8–10 minutes until leek is completely soft.
3
Build
Add potato cubes, sliced carrot, and remaining salt to pot. Pour in hot fish stock, raise heat to medium-high, bring to vigorous simmer 2 minutes until surface foams.
4
Simmer
Lower heat to medium-low, simmer uncovered 12–14 minutes until potato is just tender and broth thickens slightly from released starch.
5
Finish
Add cod flakes and black pepper, simmer 3 minutes off heat to gently warm without breaking up cod. Remove bay leaves.
6
Plate
Ladle soup into warm bowls, drizzle with olive oil, scatter parsley over top, serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 300g (10.6 oz) salt cod
- 400g (14.1 oz) leek
- 400g (14.1 oz) Yukon Gold potato
- 200g (7.1 oz) carrot
- 6 garlic cloves
- 1000ml (1 quart) fish stock
- 40ml (2.7 tbsp) extra-virgin olive oil
- 2 dried bay leaf
- 1 tsp fine sea salt
- 0.5 tsp black pepper
- 10g (small handful) flat-leaf parsley