Caldo Gallego

Name: Caldo Gallego
Yield: Serves six
Cuisine: Spanish
Ingredients: 1 kg/2¼ lb smoked gammon (cured or smoked ham) hock; 1 kg/2¼ lb smoked gammon (cured or smoked ham) hock; 150 g/5 oz/⅔ cup haricot beans, soaked overnight in cold water and drained; 150 g/5 oz/⅔ cup haricot beans, soaked overnight in cold water and drained; 3 potatoes, quartered; 3 small turnips, sliced in rounds; 1 kg/2¼ lb smoked gammon (cured or smoked ham) hock; 1 kg/2¼ lb smoked gammon (cured or smoked ham) hock; salt and ground black pepper; 150 g/5 oz purple sprouting broccoli; salt and ground black pepper

Preparation info

Serves
six

Difficulty
Easy

Appears in

Recipes from My Spanish Grandmother

By Pepita Aris

Published 2013

About

This classic Galician soup features salt pork and beans with young turnip tops, although purple sprouting broccoli makes a pretty substitute. Make the soup ahead of time, then let the flavours blend. You will need to start making the soup at least a day in advance.

Ingredients

150 g/5 oz/⅔ cup haricot beans, soaked overnight in cold water and drained

Europe
Spain
Mediterranean
Gluten-free
Soup

Method

Put the drained beans and gammon into a casserole and cover with 2 litres/3½ pints/8 cups

Ingredients

Method

Photos