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Caldo Gallego

Free range chicken forages for food in the snow.

Recipe Summary Caldo Gallego

During the winter months in Alaska, it is nice to sit down with family and enjoy a nice warm hearty meal. This is one that we crave. Serve it with a rich chewy Cuban bread.

Ingredients | Pictures Of Chicken Alaska

2 tablespoons olive oil

1 onion, minced

8 cloves garlic, minced

2 Spanish chorizo links, sliced

2 thick slices smoked ham, diced, or more to taste

3 potatoes, peeled and diced

2 turnips, peeled and diced

8 cups chicken stock

1 (15 ounce) can white cannellini beans

3 cups chopped turnip greens

Directions

Heat olive oil in a stockpot over medium heat. Cook and stir onion in the hot oil until translucent, 5 to 10 minutes. Add garlic; cook and stir until fragrant, about 2 minutes.

Stir chorizo and ham into onion mixture and cook until lightly browned, 3 to 4 minutes. Mix potatoes and turnips into chorizo mixture; pour in chicken stock. Bring stock to a boil, reduce heat to medium-low, cover stockpot, and simmer until potatoes and turnips are tender, about 20 minutes.

Increase heat to medium and stir cannellini beans and turnip greens into soup; cook until greens are desired tenderness, at least 3 minutes.

Substitute 1 smoked sausage, such as Polish Kielbasa, for 1 chorizo, if desired.

Kale, chard, or any dark leafy vegetable (besides spinach) can be substituted for the turnip greens.

Ham hock can be used in place of smoked ham.

Info | Pictures Of Chicken Alaska

prep: 15 mins cook: 35 mins total: 50 mins Servings: 8 Yield: 8 servings

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