Caldo Gallego
(Hot Spanish Chicken Soup) Recipe

Origin: Spain Period: Traidtional

This is a classic Spanish soup with its combination of beans, meat and vegetables.

Ingredients:

225g dry white beans
450g chicken thighs
225g chorizo sausage, cut into 1cm pieces
225g smoked ham, cut into 1cm dice
115g salt pork, chopped
1 medium onion, chopped
3 garlic cloves, crushed
2 tsp Worcestershire sauce
a few drops of Tabasco sauce
225g potatoes, peeled, quartered and sliced
225g cabbage, shredded
300g kale, thinly sliced
225g turnip, peeled, chopped and sliced
salt and freshly-ground black pepper, to taste

Caldo Gallego
(Hot Spanish Chicken Soup) Preparation:

Method:

Add the beans to a large pan of water and leave to soak over night. The following day drain the beans then place in a large (at least 8l) stock pot along with 600ml water the chicken, chorizo, ham, salt pork, onion, garlic, Tabasco and Worcestershire sauce. Bring to a simmer then cover and allow to cook slowly for 45 minutes. Remove the chicken from the pot at this stage and set aside.

Now add the potatoes, cabbage, kale and turnips to the pot. Return to a simmer and cook, covered for 25 minutes. In the meantime bone the chicken and chop the meat. Return the chicken to the pot at this point. Allow the soup to simmer for a few more minutes, until the chicken is heated through.

The soup can be served immediately, ladled into warmed bowls but is best if left in the refrigerator over night and served heated through the following day.

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