2.24.2010

This Monday's Soup: Caldo Gallego

Pin It
Another Monday, another soup. This week the husband went online for his recipe and made a Spanish soup, caldo gallego courtesy of Mr. Emeril Lagasse. Apparently, he slaved over it for three hours (I'm not really sure how or why), but he kept bringing up his three-hour ordeal all throughout dinner, and even after dinner. Our friend and I listened to the three-hour soup mention several times, then ignored him.

The soup was very good. Probably his best yet. Hearty, meaty, yet not too heavy. We each put away two bowls.

Along with our soup, we had homemade sourdough bread, goat Brie, and olives. A nice, simple meal.
Caldo Gallego
Recipe from Emeril Lagasse (unaltered)
1 tablespoon Spanish olive oil
1 smoked ham hock, skin scored
1 yellow onion, diced
1 green bell pepper, diced
3 cloves garlic, minced
1 bay leaf
3 teaspoons salt, or to taste, divided
Freshly ground black pepper
1 teaspoon sweet Spanish paprika
1 1/2 cups dried white beans, such as navy, rinsed and soaked in cold water overnight
1 pound potatoes, peeled and large-diced
1 pound turnip tops, rinsed well and coarsely chopped (substitute spring or savoy cabbage if you cannot find turnip greens)
1/2 pound Spanish chorizo, thinly sliced crosswise

In a large soup pot or Dutch oven, heat the olive oil and add the ham hock, onions, and pepper and cook, stirring occasionally, until slits of ham hock have begun to open and vegetables are soft, about 8 minutes. Add the garlic, bay leaf, 1 teaspoon of the salt, pepper, to taste, and paprika and cook for 1 minute longer. Add 9 cups of water, bring to a boil, reduce heat to a simmer and cook for 1 hour. Drain the white beans and add them to the pot. Return to a simmer and continue to cook at a simmer until beans are just beginning to get tender, about 1 hour longer. Remove the ham hock and, when cool enough to handle, remove the meat from the hock and shred into bite size pieces. (Discard skin and bones.) Return the meat to the pot along with the remaining salt (or to taste), potatoes, turnip greens, and chorizo and continue to cook until beans have broken down slightly, potatoes and greens are very tender, about 1 hour longer. Remove the bay leaf and serve hot.

Note: you may have to add a bit more water if the soup gets too thick during the lengthy cooking time.

5 comments:

  1. My grandma used to make that soupppppP!!!!!!!!

    ReplyDelete
  2. Well, try making it yourself, Ricardo. Stop relying on other people. Or wait till I make it again and you can come over.

    ReplyDelete
  3. That comment was uncalled for! I retract everything I said except for the "you can come over" next time i make it. My apologies.

    ReplyDelete
  4. Haha that's okay Gregory! I plan on making it this weekend for my birthday whoot whoot! My grandma used to make it on special occasions, and now I have the recipe! =) And I'll be waiting for that invite! haha

    ReplyDelete
  5. hey you two! stop flirting on my blog.

    ReplyDelete