CALDO GALLEGO
During the winter months in Alaska, it is nice to sit down with family and enjoy a nice warm hearty meal. This is one that we crave. Serve it with a rich chewy Cuban bread.
Provided by JMCCURTAIN
Categories Soups, Stews and Chili Recipes Soup Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Heat olive oil in a stockpot over medium heat. Cook and stir onion in the hot oil until translucent, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 2 minutes.
- Stir chorizo and ham into onion mixture and cook until lightly browned, 3 to 4 minutes. Mix potatoes and turnips into chorizo mixture; pour in chicken stock. Bring stock to a boil, reduce heat to medium-low, cover stockpot, and simmer until potatoes and turnips are tender, about 20 minutes.
- Increase heat to medium and stir cannellini beans and turnip greens into soup; cook until greens are desired tenderness, at least 3 minutes.
Nutrition Facts : Calories 380 calories, Carbohydrate 29.4 g, Cholesterol 45.7 mg, Fat 20.6 g, Fiber 5.6 g, Protein 19.4 g, SaturatedFat 6.6 g, Sodium 1743.1 mg, Sugar 3.5 g
GALICIAN SOUP (POTE GALLEGO)
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
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
GALICIAN SOUP ( CALDO GALLEGO )
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
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
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