This soup season is Baby! This traditional Galeshin Caldo Gallogo Ham, Korezo, and white beans have a flavorful base that has both root and green. It is a wonderful and sarcastic soup, which is best served during the cold months.
The combination of Churzo and Smoking Ham makes a very flavorful base for this Galasian soup. With white beans, potatoes, turnip and turnip green, it is a very satisfying dish to make and present the sheep, with the ingredients of the heart.
It is a very comfortable, a vessel prescription that is easy to use Spanish flavors. If you are a fan of Zippa Toskana and other studies white beans, you may not be wrong.
Grocery list
How to make step -by -step Caldo Galloo
Unconventional tip: I like to serve with my topping and crust, garlic rubbing toast with the dust of the Parasmine cheese!
Starting with pig meat
When cooking with ingredients like smoking ham and coreso, I like to take advantage of natural fat and large flavors. That is why we are starting with this soup with Cozo, offering this fat and building all the flavors from there.
The result is a full, tasteful soup without any effort!
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Beaven Provicho,
Detail
This soup season is Baby! This traditional Galeshin Caldo Gallogo Ham, Korezo, and white beans have a flavorful base that has both root and green. It is a wonderful and sarcastic soup, which is best served during the cold months.
- Bake Chorizo. Add the corezo to the Dutch oven base and cook on medium heat. Break Churzo with a spoon while it is brown. Move the crisp of pork into a plate, which is a month.
- Cook the veggies with spices. Add the onion of money to the pot and cook for a few minutes, often stir. Add made garlic and cook for another two minutes until the fragrance. Called in the turnip and potatoes and the weather of everything with paprika, salt and pepper.
- Add the remaining ingredients. Return the cooked cores with Ham Hawk, turnip granus, beans and broth in the pot.
- Boil and serve. Did the heat to the height and bring the liquid to boil before boiling. Cook for 30 minutes before adding extra salt to taste and presenting.
Note
*I recommend using raw thieves (if possible without casing) so that you can give more fat.
*If you can’t find a turnip replacement with extra potatoes.
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