Caldo Gallego
Galicia's warming winter soup of white beans, potatoes and leafy greens, enriched with cured pork fat and often chorizo. Born of rainy farm kitchens, it is honest, filling and made to hold off the Atlantic cold.
Approximate, per 1 bowl (~350ml). Values vary by recipe and portion.
Ingredients
- ·250 g (about 1 1/4 cups) dried white beans, soaked overnight
- ·300 g (about 10 oz) grelos (turnip tops) or other leafy greens
- ·3 potatoes, peeled and cut into chunks
- ·1 piece of unto (cured pork fat) or 100 g pancetta
- ·1 ham bone or lacón (cured pork shoulder)
- ·1 chorizo (optional)
- ·1 onion, halved
- ·Olive oil and salt, to taste
- ·Water, to cover
Method
- 1
Drain the soaked beans and put them in a large pot with the ham bone, unto, onion and a drizzle of olive oil.
- 2
Cover generously with cold water, bring to a boil, then skim off the foam and simmer gently for about 1 hour until the beans begin to soften.
- 3
Add the potatoes and chorizo and continue cooking for 20 minutes.
- 4
Wash the greens well and add them to the pot, simmering for another 15 to 20 minutes until everything is tender and the broth has thickened slightly.
- 5
Remove the ham bone and unto; shred any meat back into the pot and slice the chorizo.
- 6
Taste and adjust the salt, remembering the cured pork is already salty, and let the soup rest for a few minutes before serving hot in deep bowls.