Recipe courtesy of Pulperia a Gudina
Galician Soup
- Level: Intermediate
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 939
- Total Fat
- 34
- Saturated Fat
- 10
- Carbohydrates
- 89
- Dietary Fiber
- 17
- Sugar
- 7
- Protein
- 71
- Cholesterol
- 141
- Sodium
- 3700
- Total: 1 day 8 hr 20 min (includes soaking time)
- Active: 20 min
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.