Camino Flavors: Caldo Gallego
A delicious soup from the North of Spain.
Servings: 4 servings
Ingredients
- 1 large onion diced
- 2 -3 cloves garlic diced
- pinch red pepper flake
- 1 tablespoon olive oil
- 3 fist sized turnips, with tops, trimmed and cleaned or peeled, diced. (You can substitute potatoes, or mix them.)
- Reserved tops from the turnips, rinsed and chopped. Keep the stems separate from the leaves. (Any quick cooking green like kale, chard or spinach can be substituted)
- 4 ounces of "soup meat" We also used a fresh sausage. (Bacon works, too. Cook it first and saute the onions in the drippings)
- couple bay leaves (the fresher the better)
- salt and pepper to taste
- 2 quarts chicken or vegetable broth
- 1 jarred or canned cannelini or lima beans 12 - 16 ounces
Instructions
- Use a large dutch oven to saute the onions, garlic, the stems from the turnip greens and red pepper flakes in a little olive oil. (We sauteed the sausage at the same time)
- When the onions have softened and changed color, add the chopped turnips and whatever meat you're using to flavor the soup. Cover with the broth. Season with the bay leaves and salt and pepper.
- Bring to a simmer and cook until the turnips are soft. It will take 30 minutes or more depending on the size and age of the turnips.
- Stir in the beans and the turnip tops. If adding chorizo, this is the time to do it.
- Taste and adjust the seasoning to suit. Remove the bay leaves before serving.