Caldo Gallego

Name: Caldo Gallego
Ingredients: 2 tablespoons extra virgin olive oil; 1/4 pound salt pork or bacon, diced; 1/4 pound ham, preferably Serrano or prosciutto, with some of its fat, diced; 1 cup dried white beans, soaked overnight (if you have the time) and drained; 1/2 pound waxy (new) potatoes, peeled and cut into small chunks; 1 onion, sliced; 1/4 pound turnips, trimmed, peeled, and diced; 1 dried chorizo sausage, about 1/2 pound, peeled and sliced; 1 small head of cabbage, preferably Savoy; Salt and black pepper to taste

10 ingredients

7 steps

Ingredients

2 tablespoons extra virgin olive oil
1/4 pound salt pork or bacon, diced
1/4 pound ham, preferably Serrano or prosciutto, with some of its fat, diced
1 cup dried white beans, soaked overnight (if you have the time) and drained
1/2 pound waxy (new) potatoes, peeled and cut into small chunks
1 onion, sliced
1/4 pound turnips, trimmed, peeled, and diced
1 dried chorizo sausage, about 1/2 pound, peeled and sliced
1 small head of cabbage, preferably Savoy
Salt and black pepper to taste

Directions

1

Heat the oil in a large, heavy saucepan or flameproof casserole over medium-high heat.
2

Add the pork and ham and brown, then stir in the beans.
3

Pour in enough water to cover the beans by 3 inches and bring to a boil, then lower the heat, cover, and simmer for 40 minutes or until the beans are nearly tender.
4

Add the potatoes, onion, and turnips and simmer until the potatoes are tender, about 20 minutes.
5

Then add the chorizo and cabbage and cook just until the chorizo is heated through and the greens are soft, 10 to 20 minutes more.
6

Season with salt and pepper and serve.
7

(You can prepare the soup entirely in advance, but do not let sit for more than a few hours or the potatoes will begin to disintegrate.)