scruffy1
Veteran Member
- Time of past OR future Camino
- Holy Year from Pamplona 2010, SJPP 2011, Lisbon 2012, Le Puy 2013, Vezelay (partial watch this space!) 2014; 2015 Toulouse-Puenta la Reina (Arles)
I have received three PM's requesting my recipe for Caldo Gallego so here it is:
Caldo Gallego de Desaliñado – Scruffy
3/4 cup of boiled garbanzos (chick peas) not frozen not canned but the real thing that has been soaked overnight and properly cooked
2 medium sized potatoes A smallish to medium turnip (should be a surprise as you eat not overwhelming the soup) 1 parsnip A celery stick or two with the leaves Two-three whole cloves of garlic – if sliced will be too powerful if crunched bitter leave them whole A chunk of fat back 4 cm. Square 2 chorizos sausages sliced into circles 6-7 cups of good chicken stock (preferably homemade, the store bought stuff is too salty) Collard greens/kale/chard/turnip greens (easy on the turnip greens they are rather bitter more than the others) to taste put leaf on leaf and cut into strips and then into good sized squares
Cut all the vegetables into smallish equal sized squares Bring the stock to a boil and add all the cut vegetables, the garlic, and the fat belly and cook about 20 minutes or until the potatoes/turnips soften. Add the garbanzos and continue for another 10 minutes Add the greens and continue to cook for another 5 minutes Add the chorizos to the plate when serving (note: if you throw them into the soup the liquid will turn red from the paprika, not what you are looking for!) And please, no fighting over the fat back
I do not cook with salt, ever, so add as you see fit the chorizos and the fat bat add enough for my taste, carrots may be added but with care, they will sweeten the caldo; if you can find them, Jerusalem artichokes are a fine non-traditional addition. Serve with coarsely ground black pepper on the table alongside garlic bread.
¡Buen Provecho!
Caldo Gallego de Desaliñado – Scruffy
3/4 cup of boiled garbanzos (chick peas) not frozen not canned but the real thing that has been soaked overnight and properly cooked
2 medium sized potatoes A smallish to medium turnip (should be a surprise as you eat not overwhelming the soup) 1 parsnip A celery stick or two with the leaves Two-three whole cloves of garlic – if sliced will be too powerful if crunched bitter leave them whole A chunk of fat back 4 cm. Square 2 chorizos sausages sliced into circles 6-7 cups of good chicken stock (preferably homemade, the store bought stuff is too salty) Collard greens/kale/chard/turnip greens (easy on the turnip greens they are rather bitter more than the others) to taste put leaf on leaf and cut into strips and then into good sized squares
Cut all the vegetables into smallish equal sized squares Bring the stock to a boil and add all the cut vegetables, the garlic, and the fat belly and cook about 20 minutes or until the potatoes/turnips soften. Add the garbanzos and continue for another 10 minutes Add the greens and continue to cook for another 5 minutes Add the chorizos to the plate when serving (note: if you throw them into the soup the liquid will turn red from the paprika, not what you are looking for!) And please, no fighting over the fat back
I do not cook with salt, ever, so add as you see fit the chorizos and the fat bat add enough for my taste, carrots may be added but with care, they will sweeten the caldo; if you can find them, Jerusalem artichokes are a fine non-traditional addition. Serve with coarsely ground black pepper on the table alongside garlic bread.
¡Buen Provecho!
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