Hearty Galician Vegetable Soup

Name: Hearty Galician Vegetable Soup (Caldo Gallego)
Cuisine: Spanish
Ingredients: Salt and freshly ground black pepper; ½ tsp paprika, or to taste; 100 g/4 oz sweet, soft chorizo in one piece; Salt and freshly ground black pepper; 450 g/1 lb greens, such as turnip tops (turnip greens), spring greens (collards), kale, Swiss chard or Savoy cabbage; 100 g/4 oz sweet, soft chorizo in one piece; 450 g/1 lb greens, such as turnip tops (turnip greens), spring greens (collards), kale, Swiss chard or Savoy cabbage; 450 g/1 lb greens, such as turnip tops (turnip greens), spring greens (collards), kale, Swiss chard or Savoy cabbage; 450 g/1 lb greens, such as turnip tops (turnip greens), spring greens (collards), kale, Swiss chard or Savoy cabbage; 450 g/1 lb greens, such as turnip tops (turnip greens), spring greens (collards), kale, Swiss chard or Savoy cabbage; 450 g/1 lb greens, such as turnip tops (turnip greens), spring greens (collards), kale, Swiss chard or Savoy cabbage; 450 g/1 lb greens, such as turnip tops (turnip greens), spring greens (collards), kale, Swiss chard or Savoy cabbage; 2 litres/3½ pints/8½ cups water; 1 small onion, quartered; 450 g/1 lb greens, such as turnip tops (turnip greens), spring greens (collards), kale, Swiss chard or Savoy cabbage; 450 g/1 lb potatoes, peeled and diced or “broken” into small pieces; 1 ham bone, traditionally Serrano but any unsmoked ham bone will do; 1 ham bone, traditionally Serrano but any unsmoked ham bone will do; 1 beef bone; 1 ham bone, traditionally Serrano but any unsmoked ham bone will do; 200 g/7 oz/1⅛ cups dried white beans such as haricot (navy) or even fabas de la Granja if you are splashing out, soaked overnight; 200 g/7 oz/1⅛ cups dried white beans such as haricot (navy) or even fabas de la Granja if you are splashing out, soaked overnight; 200 g/7 oz/1⅛ cups dried white beans such as haricot (navy) or even fabas de la Granja if you are splashing out, soaked overnight

Caldo Gallego

Preparation info

Serves
6-8

Difficulty
Easy

Appears in

The Food of Northern Spain

By Jenny Chandler

Published 2005

About

There are numerous recipes for this soup. Many leave out the chorizo replacing it with unto, a type of aged pork fat. If you are in Spain or close to a specialist Spanish store, do try to get hold of some unto, this will give the caldo the most authentic flavour, but a good soft chorizo is fabulous too.

I ate one delicious variation that contained no beans. The beans were, the chef assured me, an Asturian influence and not authentic at all. So, for

Ingredients

Europe
Spain
Navarre
Asturias
Galicia
Soup
Mediterranean

Ingredients

Method