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Categories:Viewed: 76 - Published at: 4 years ago
Ingredients
- 6 leeks, sliced crosswise 1 inch thick
- 6 large potatoes, peeled and cut into chunks
- 12 lb fresh pumpkin, peeled and cut into small pieces
- 1 medium carrot, cut crosswise into 4 pieces
- 14 cup olive oil
- salt, to taste
- 12 lb salt cod fish (see Note) (optional)
Method
- In a large saucepan or stockpot, bring 8 cups of lightly salted water to a boil over medium-high heat.
- Boil the leeks for about 10 minutes, until they are fork-tender.
- Add the potatoes, pumpkin, carrot, and, if you like, codfish, and boil gently over medium heat for about 20 minutes longer, until the potatoes are tender.
- Add oil and salt (be careful with the salt if you are using salt cod), and cook, stirring, for about 1 minutes, until oil is well incorporated.
- Ladle the soup into shallow soup bowls, and serve.
- Note: To reduce the saltiness of salt cod, soak the fish in cold water in the refrigerator for 24 to 36 hours, changing the water about every 8 hours.
