Porrusalda

Peel and chop the onion finely.

In the pot where you will cook the soup, put a splash of olive oil and when hot, fry the onion. It should be transparent.

While frying the onion, peel the carrots and remove the first layer of the leek. Chop to a size of about 1.5 cm.

When the onion is ready, put the leek and carrot in the pot and cover with the chicken broth (about half of the brick).

Put the heat on high until it boils and then lower to medium heat and leave it for 20/30 minutes (until the carrot and leek are soft). When it is cooked, add the other half of the stock brik and let it warm up.

Add salt and serve.