Caldo Gallego

Caldo Gallego Recipe
Caldo Gallego

The Hungary Buddha

Caldo Gallego

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.

Notes

The smoked Spanish paprika was my addition. Have you ever tried it? It's amazing stuff and well worth the addition. The smell of the spice itself is intoxicating. It's like you can taste the smell.

Ingredients

  • 4 Ounces pancetta, diced
  • 12 Ounces 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 Cups 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.