Galician Soup

Total Time:
32 hr 20 min
Prep:
15 min
Inactive:
24 hr
Cook:
8 hr 5 min

Yield:
8 to 10 servings
Level:
Intermediate

Ingredients
  • 1 cured ham (front leg from knee joint to hoof)
  • 2 ham bones
  • 1/2 kilogram (about 1 pound) dried beans, such as cannellini
  • 3 kilograms (about 6 1/3 pounds) potatoes, peeled
  • 3 links Spanish cured chorizos, skins pierced all over
  • 1 head cabbage
  • Olive oil, for cooking
  • 3 cloves garlic (skin on)
  • Sweet paprika, to taste
Directions
  • Soak the ham in water for 24 hours.

  • Boil the ham in fresh water for 2 to 3 hours. Discard the ham and add the ham bones to the broth. Simmer 2 to 3 hours more.

  • Meanwhile, in another pot, add the beans and several inches of water to cover and boil until they're just done.

  • Discard the ham bones and add the potatoes, chorizos, cabbage and beans to the broth and cook another 1 1/2 to 2 hours.

  • In another pan, heat the olive oil over high heat and add the garlic. Turn off the heat and let to cool; add the sweet paprika. Pour the paprika oil into the main pot. Discard the chorizos and serve the soup hot from the pot.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


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