Galician
Soup • Caldo Gallego
Servings: 8
Ingredients:
½
pound ham hocks
1½
pounds potatoes, peeled and quartered or cut in 2-inch chunks
½
pound chuck or stew meat
¼
pound unto or slab bacon
16
cups of water
1
pound cabbage or collard greens washed and hard stems removed
½
pound white beans,
1
tablespoon salt
Directions
• Soak
the beans and the ham hocks and bacon in separate pots of water for at least
12 hours before cooking.
• To
cook, start the 16 cups of water to boil and when the water is boiling, add
the drained ham hocks, bacon and beef and bring the water back to a boil.
Lower the heat and simmer at medium heat until the meats are just becoming
tender.
• Drain
the beans and add to the soup. Bring back to boiling again and cook for 30
minutes more at medium heat until the beans are tender.
• Add
the potatoes and salt and cook for 15 minutes. • Add the cabbage or collard
greens, coarsely chopped, and cook for 10 minutes more. Allow the soup to
rest for about 15 or 20 minutes until thickened.
• Serve
in a large tureen or in individual casseroles if serving as a first course.
Soups & Stews
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