Sunday, December 4, 2011

Potato and Leek Soup (Purrusalda)

"Purrusalda" is a Basque dish of potatoes and leeks, ingredients that are abundant in northern Spain. When my brother was little he fell a couple of times into empty swimming pools and both times he blamed the "purrusalda" for his misfortune, alleging that it made him dizzy. One day, he came home from a friend's house and when my Mom asked what he had for lunch he responded: "A wonderful dish of leeks and potatoes." I guess it is always better in somebody else's house. The moral of the story: When your kid doesn't like something, send him/her to a friend's home.


2 Tablespoons Olive Oil
5 Large Potatoes, peeled and cut in cubes
4 medium Leeks
5 Garlic Cloves
Chicken Stock 
1 Slice of Fried Bread per person

In a deep pan put the olive oil and garlic and then fry the bread on both sides. Remove the bread and then add the leeks. Stir and add the potatoes and the chicken stock to cover them. Let it simmer until the potatoes are tender.

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