Basque-Style Leek and Potato Soup Spanish Recipe

Basque-Style Leek And Potato Soup Spanish Recipe

Ingredients

• 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 jamon serrano (Spanish cured ham), thinly sliced
• 1 scallion (green part only), thinly sliced

Method

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

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