Porrusalda (Leek Stock) 100% Vegan

Porrusalda or purrusalda is a super easy typical Basque dish mainly composed by leek. Its name is a compound word in Basque language (Porru  ->  Leek / salda  ->  soup). Although the main ingredient is leek, other ingredients such as carrots, potatoes, garlics and onions can be added to the dish. It was originally made using a backbone to give the soup a stronger taste. In some regions, they even add pork chops, salt cod or hake head. In this recipe I only use vegetables.

As explained before, I will only use vegetables but you can also and backbone, pork chops, salt cod or hake head. The basic ingredients are:

- 2 cloves of Garlic
- 1 medium sized Onion
- 2 Carrots
- 2 Leeks
- 1 medium sized Potato
- 2 tbs Olive Oil

First thing we have to do is to peel, clean and chop the vegetables. Here are some tips for each vegetable:

Leeks:
Make a cut along the leek so you could separate the layers and clean (using water) the dust and soil between them. If you only clean the outher part, you will discover how disgusting it is to bite soil...  :(

Garlic:
It's easier to peel the garlic if you put it under a choping block and crush it (without breaking it).

Potato:
Peel the potato. Then make a cut in the potato and pull. One side will have a clean cut and the other will look torn. I'm sorry that I can't explain it well. (You better take a look at the picture)

- In a saucepan, put two tbs of olive oil and the chopped garlic.
- Once you browned it, add the rest of the vegetables and mix them well.
- Add salt as wanted.
- Add water till you cover the vegetables.
- Bring it to boil.
- Once it's boiling reduce the temperature but make sure it's still boiling.
- Keep it like this for 25-30 minutes. To know if it's done take a potato and smash it. If it's cooked, then it's done!!

Serve it with a couple of leaves of parsley and enjoy!


**For the second day the potato won't be as soft as the first day, so you can turn the Porrusalda into a delicious purée**