Winter is coming and so is a warm bowl of Caldo Gallego. So, get ready for a simple but delicious soup.
People who tried this recipe out have rated this a solid 4.7/5 stars. Considering the preparing and cooking, this recipe takes a total time of 1 hour 10 minutes to be ready. So, without waiting further, let us get started right now.
Caldo Gallego: A Brief History Before Jumping On To The Recipe
● Caldo Gallego or simply Caldo means Galician Broth, since it originated from Galicia.
● This dish is a traditional Spanish Soup that is full of potatoes, turnips, white beans, ham and other veggies.
● Farmers and Workers of Spain often have this soup at night to keep themselves warm during the long winters.
● In the modern days, chefs often prepare this recipe with Pork and Sausages too.
With the amount of ingredients we have here, this recipe will be enough for up to 8 servings. For the best taste and quality meal, serve this soup with some chewy Cuban Bread.
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Ingredients:
● 2 to 3 sliced round Spanish Chorizo
● 8 to 9 minced Garlic Cloves
● 1.5 pounds of peeled cubed Russet Potatoes
● 2 thick slices of Ham for the Caldo Gallego
● A big minced Onion
● 1 to 2 peeled Turnips
● 2 cans of classic Cannellini Beans
● 8 cups of home made Chicken Stock
● 2 tablespoons of Extra Virgin Olive Oil
● 3 cups of chopped Turnip Greens
Recipe For Caldo Gallego: A Step-by-step Guide For You
Step 1
First and foremost, we need to take a large pot for assembling all our ingredients together. The container should the large enough to accommodate all of the ingredients we have for this recipe. Wash the large pan carefully and thoroughly till it is clean. Wipe it with a clean Kitchen cloth and place the pan over low to medium heat.
Step 2
Soon, the heat will evaporate all the extra moisture and water that still might be in the pot. When it happens, turn off the heat and wait for half a minute. Now, we will sauté some Caldo Gallego Recipe ingredients. Pour in oil and start heating it by placing the pot over medium heat. Soon, bubbles will start to form and the oil will be hot enough for stir fry.
Step 3
When it happens, pour in the onions and cook them thoroughly in the oil. After 3 to 4 minutes, you will notice the onions will start to turn translucent. When this happens, include the chopped garlic cloves in the same oil. Turn the heat down to medium-low or low, and start cooking the garlic. Shortly after this, you will notice a fragrance
Step 4
We add garlic to the Recipe for Caldo Gallego for this aroma. Next, add the Ham slices and Chorizo into this onion mixture one by one. Turn up the heat if necessary and start to cook the whole mixture. Soon, after 10 to 12 minutes at least, you will see the ham getting brown in color. When it happens, turn the heat down to a lower setting.
Step 5
Now, start mixing the turnips and potatoes after slicing and chopping them into more or less similar-sized cubes. With a wooden spoon, pour all of them into the chorizo and onion mixture in the large pot. Pour the homemade chicken stock and keep the heat at medium-low. Soon after some time, this mixture will start to boil. When it does, reduce the flame and discard the foam that comes up.
Step 6
It will take roughly 30 minutes for the potatoes, turnips and Ham to get soft enough. When the mixture starts boiling, keep it in simmer and stir occasionally. Now, add the turnip greens into this hot soup. Open the can and pour in the Cannellini Beans along with the liquid that’s in there. Do not discard it by any means at all.
Step 7
Afterward, increase the heat to medium-high and start cooking the soup at a higher temperature. Keep cooking this till the Turnip Greens are starting to get tender. After 4 to 5 minutes, turn the heat off entirely and put the pot down from the heat. Let the soup cool down a bit first. Take a serving bowl and pour in the Caldo Gallego, which is now ready to serve.
Nutritional Values:
● Total Calories 390 kcal
● Carbohydrates 30 gm
● Proteins 21 gm
● Total Fat 21 gm
● Saturated Fat 7 gm
● Total Sugars 4 gm
● Dietary Fiber 7 gm
● Cholesterol 48 mg
● Sodium 1745 mg
● Potassium 753 mg
● Calcium 99 mg
● Iron 4 mg
● Vitamin A 1302 IU
● Vitamin C 58 mg
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