How to Make Caldo Gaellgo - Galacian Soup found on the Camino
This is our foray into making the traditional Caldo Gallego that pilgrims find all along the Camino. With simple ingredients on water, paprika, salt, ham bone, chorizo, kale and potatoes, this delicious and comforting soup can be made on a budget, and is low fat to boot! Join Karen and Laurel, with The Pampered Adventurer, on culinary adventure as they prepare for another adventure along the Camino. thepamperedadventurer.com Women's trips available in 2018!
Caldo Gallegos - Chef Remy Cooks!
Chef Remy shows how to make Caldo Gallegos from scratch using chorizo, escarole, potato, salt pork, and cumin. Caldo de Gallegos, originally from Spain, is a favorite Cuban soup served in most fine Cuban restaurants in South Florida. Warm up to this wonderful soup containing Great Northern Beans, Chorizo, and Escarole, among other Spanish accent ingredients. The video does show how to soak dry beans but you may substitute canned beans. Chorizo is a Spanish sausage found in most grocery stores nowadays. It is an important part of the recipe and may be cut in wedges as shown in the video. You may have to partially freeze the chorizo in order to make the cuts properly.
INGREDIENTS:
1 lb dry great northern beans 2 medium potatoes
6 cloves garlic, minced 1 medium onion, diced
2 bay leaves 1 tsp. cumin
¼ tsp ground black pepper ½ tsp. salt
2 oz. chorizo, wedge cut escarole leaves
¼ tsp dried parsley 2 oz. salt pork
14 oz. can chicken broth 1 qt. water
METHOD: Soak one pound of dried Great Northern Beans overnight, then drain, or follow the instructions on the package to obtain a Quick Soak. Or use canned beans. Dice cut salt pork, and add to Dutch oven over low heat to render fat slowly. When done, add diced onion and minced garlic. Stir for one minute, then add bay leaves, salt and pepper, and cumin. Stir and cook for about five minutes until onion is soft but avoid browning. Add beans to coat with spices and onion garlic mixture. Add chicken broth and one quart of water. Bring to a boil. Reduce heat to obtain a low simmer, stir, then cover. Occasionally check for doneness which should take about two hours. When beans are done, add potatoes which have been peeled and cut in large chunks as seen in video. Cook over low heat until done. Add escarole leaves which have been cut in strips as shown in video. Cook for another five minutes. Serve hot in large soup bowls with lime wedges on the side.
Caldo gallego/Galician broth. Receta en español con subtítulos Eng/Spa
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Receta de caldo gallego español subtitulada en inglés y español.
Galician broth recipe subtitles English and Spanish.
Ingredients:
Recipe (Makes 6 to 8 servings) : 2 tbsp of extra virgin olive oil, 1 1/2 lb serrano ham, 1 sausage cut into wheels, 1 yellow onion cut into medium cubes, 2 stems of celery well chopped, 3 crushed garlic cloves, 12oz white beans,1 lb. of potatoes peeled and cut into medium cubes, 2 liters of chicken or vegetable broth, 1 lb cabbage, Salt and fresh pepper to taste, 4tblsp sofrito.
Caldo GALLEGO / Galician Soup
Soup from Galicia Spain
Spanish Garlic Soup - Sopa de Ajo Recipe - Bread and Garlic Soup
Learn how to make a Spanish Garlic Soup recipe! Go to for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Sopa de Ajo!
Cuban Caldo Gallego - Galician White Bean Soup
A savory inheritance from Galicia, Spain. Perfect low cost, easy to make dish for cool and winter days!
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