A traditional Spanish soup that consists of greens, white beans,sausage, & turnips. Literally translated to Galacian Broth as that's the region in Spain where this originates. I took a couple of liberties while making this soup. The main one was that I used some golden potatoes instead of turnips and baby greens instead of turnip greens. I also used chorizo in addition to ham and smoked ham hock, then added smoked paprika, sherry, and finished it with toasted almonds.
The end result was a well balanced soup that had a smoked undertone, a touch of sweetness from the sherry, and a little bitterness from the paprika. Though this is a deviation from the traditional version, the end result was something I will definitely be making again.
One thing to note when making this recipe, because I used two different greens. The kale is put in earlier to cook it down and soften it. The baby greens are put in when heating up the soup to eat. They just lightly wilt instead of cooking down to retain as much brightness as possible.
Enjoy
Ingredients
Chorizo 1 lb
Smoked Ham Hock 8 oz
Ham, Roasted* 8 oz
Onion, julienned 3 small
Aleppo Pepper 1 T
Smoked Paprika 1 T
Garlic, sliced 4 ea cloves
New potatoes, diced 4 ea
White Beans, drained 30 oz (2 cans)
Chicken Stock 4 qt
Kale, rough chopped 4 oz
Baby Chard** 8 oz
Brandy 3 oz
Sherry Vinegar 1 T
Salt to taste
Pepper to taste
*I had made a ham for family dinner and had it extra. You can use almost any substitute, including bacon for some extra smoke flavor.
**You can substitute almost any green. I used a combination of kale and baby greens to make it heartier and to give it a fresh finish.
Garnish
Toasted Almond Slices, Baby greens
Method of Procedure
Dice your chorizo, ham, slice your garlic, and julienne your onions.
Heat your soup pan to high heat and put in your onions and garlic.
Cook while stirring and put in your ham hock, Aleppo pepper, and Smoked paprika.
Continue to cook while stirring until the onions and garlic soften.
De-glaze your pan with your sherry vinegar and brandy (I used Funador, a Spanish brandy that I used to make pates with in Seattle. It is moderately inexpensive and has a good flavor).
Reduce your heat to medium and add your diced chorizo and ham. Cook while stirring for another 10 minutes until the flavors blend.
Put in your chopped kale, drained white beans and diced potatoes.
Add your chicken stock and bring it up to a boil then reduce to a simmer.
Season to taste with salt and pepper (if you want to adjust the heat, smoke, etc. now is when you would add more paprika or Aleppo pepper).
Continue to simmer for about 1 hour until the potatoes are softened.
To serve ladle into a pot and add your baby greens. Simmer until softened and serve garnishing with toasted sliced almonds.
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