Porrusalda is a Basque leek and potato soup, from porru (leek) and salda (broth); in Bizkaia flaked salt cod is usually added to it, and it is eaten all year.
Spanish Wikipedia describes porrusalda as a dish originating in Basque, Navarrese and Riojan cooking, once typical of Lent and thought to be of humble origin, made from the leeks and potatoes of the kitchen garden and sometimes salt cod. It is now eaten all year, often with carrot or other vegetables in place of pumpkin. Versions vary: in Gipuzkoa the porrupatata uses more potato, and in Vizcaya flaked salt cod is usually added.
