Caldo Gallego

4 from 1 ratings

I think it’s safe to say that we’re solidly in December and, thanks to climate change, it’s weirdly still in the 40s temperature-wise. I shouldn’t be complaining since my morning commute has been rather pleasant, but I really want a white Christmas, and that doesn’t happen at 40 degrees. Anyway, despite the unseasonably warm weather, I’ve decided to make a body-warming, winter-appropriate dinner to ease back into things. In case you haven’t noticed by now, I have a thing for soup. Today’s is a simple yet hearty one that originates from the Galicia region in northwestern Spain. As always, variations exist, but the basics remain the same: turnip, potato, some sort of dark green and chorizo. This actually reminds me of a Hungarian kolbász soup that my grandma used to make, but then again I’m sure a lot of countries have some sort of sausage peasant soup. So here is Spain’s: Caldo Gallego.For more great recipes like this one, visit The Hungary Buddha site.

Servings

servings

Ingredients

4 ounce pancetta, diced
12 ounce white kidney beans
2 links chorizo, sliced on a bias
1 onion, diced
1 potato, diced
1 turnip, diced
1 bunch kale, stripped of its tough stems and chopped
1 teaspoon smoked spanish paprika
6 cup chicken broth (or water)
salt and pepper, to taste

Directions

Sauté the pancetta until crispy in a deep soup pot. Drain excess fat
Add onions to the pancetta and sauté until translucent, about 5 minutes. Add the potato and turnip. Sprinkle with the paprika, salt and pepper and sauté about 5 minutes.
Add the beans, chorizo, kale and the broth and bring to a boil. Once at the boil, cover the pot, reduce the heat and let simmer about 20 minutes, or until the potato and turnip are tender.