Galician Soup Recipes

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GALICIAN SOUP ( CALDO GALLEGO )



Galician Soup ( Caldo Gallego ) image

This recipe is simplified from my family's original recipe from Galicia Spain, which was made with ham hocks and salted pork But everything you need to give it a great flavor are in these ingredients and still comes out it delicious. This recipe was for my family's Sunday dinners so it is a slow simmer type of meal.

Provided by erotter

Categories     Chowders

Time 3h15m

Yield 4 serving(s)

Number Of Ingredients 13

2 (15 ounce) cans cannellini beans
6 cups water
1 small veal steak
1 small ham steak
1 small spanish chorizo
1 cup chopped collard greens
2 potatoes
1 yellow onion
3 garlic cloves
1 bay leaf
1 tablespoon cumin powder
1 tablespoon of spanish sweet paprika
add salt & pepper

Steps:

  • Cut Veal and Ham Steaks into Chunks.
  • Mince Onion and Garlic
  • Peel and Cut Potatoes into Cubes.
  • Skin and cut Choizo into 1/4 inch round slices.
  • In a Large Soup pot
  • Add the beans with their liquid.
  • Then place all remaining ingredients.
  • Mix well and let Cook over low flame for about 3 hours.
  • Serve in Soup Bowls with Toated Italian Bread for dunking on the side.

Nutrition Facts : Calories 297.8, Fat 2.1, SaturatedFat 0.4, Sodium 659.2, Carbohydrate 56.7, Fiber 16.2, Sugar 6.3, Protein 15.2

GALICIAN SOUP



Galician Soup image

Provided by Food Network

Categories     main-dish

Time P1DT8h20m

Yield 8 to 10 servings

Number Of Ingredients 9

1 cured ham (front leg from knee joint to hoof)
2 ham bones
1/2 kilogram (about 1 pound) dried beans, such as cannellini
3 kilograms (about 6 1/3 pounds) potatoes, peeled
3 links Spanish cured chorizos, skins pierced all over
1 head cabbage
Olive oil, for cooking
3 cloves garlic (skin on)
Sweet paprika, to taste

Steps:

  • Soak the ham in water for 24 hours.
  • Boil the ham in fresh water for 2 to 3 hours. Discard the ham and add the ham bones to the broth. Simmer 2 to 3 hours more.
  • Meanwhile, in another pot, add the beans and several inches of water to cover and boil until they're just done.
  • Discard the ham bones and add the potatoes, chorizos, cabbage and beans to the broth and cook another 1 1/2 to 2 hours.
  • In another pan, heat the olive oil over high heat and add the garlic. Turn off the heat and let to cool; add the sweet paprika. Pour the paprika oil into the main pot. Discard the chorizos and serve the soup hot from the pot.

GALICIAN SOUP (POTE GALLEGO)



Galician Soup (Pote Gallego) image

My grandfather was from Galicia, the province in Northern Spain located over Portugal. This is the soup from his homeland as dictated to me by my mother. It is a simple, peasant dish - just meat, potatoes and cabbage - no fancy herbs or spices. Prep time is overnight soaking time for the beans, actual prep time is 10 minutes or less.

Provided by Raquel Grinnell

Time 12h

Yield 1 pot, 10-12 serving(s)

Number Of Ingredients 13

1 lb cannellini beans, dried (or Great Northern)
3/4 lb salt pork
1 lb beef shank (with bone)
1 beef bone with marrow
3 chicken legs
1 chorizo sausage, Spanish (NOT Mexican!)
1 ham hock, cured NOT smoked
1 blood sausage (morcilla, from Spain, the one with onions is better for flavor rather than the one blended with rice)
1 onion, peeled
1 napa cabbage, large
1 lb red potatoes, peeled and chopped into chunks
salt
1/2 teaspoon black peppercorns

Steps:

  • Rinse beans and discard any damaged or odd looking beans. Put in large pot with 1 tablespoon of salt and cover by 4 inches. Leave to soak overnight or at least 8 hours.
  • In a large, heavy-bottomed pot, add salt pork, beef shank,marrow bone, chorizo and ham hock. Cover all with cold water by three inches and bring to a boil over high heat. Skim any gray foam that comes to the surface with a spoon. Add drained and rinsed beans, onion and peppercorns, and bring back to a boil. Cover and turn heat down to low or medium/low - pot should be at a strong simmer for two hours.
  • Prepare cabbage by stripping the outer, dark green leaves. Remove core of leaves, chop roughly and set aside. Quarter the light green inner cabbage and remove core. Halve each piece again and chop into chunks.
  • Over the two hours, check pot every 30 minutes or so and spoon off any gray 'scum' that bubbles at the top - this is from the meat. When the broth is thickening and the beans are almost tender, add the morcilla, 1/2 teaspoon of salt, potatoes and chopped dark green outer cabbage leaves. Bring back to the boil, then cover and lower heat to a simmer again for about 20 minutes.
  • Taste for salt again and add the rest of the cabbage. Cover and cook until cabbage is very tender, at least 40 minutes. Test for salt and adjust.
  • To serve, remove meats and chop (except chorizo and morcilla). Remove bones and fat and put meats back into soup. Slice chorizo and morcilla and add to the bottom of each bowl before serving, Top with soup and serve.

Nutrition Facts : Calories 508.4, Fat 37.9, SaturatedFat 13.2, Cholesterol 93.8, Sodium 770, Carbohydrate 15, Fiber 3.4, Sugar 1.9, Protein 25.5

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