Gluten Free Galician Broth

Wednesday, February 2, 2011

Galician Broth

Although I've been to Spain numerous times, I've never actually been to Galicia. This broth, as it is called (I think it's more of a soup) is divine and would be reason enough to visit the region alone! (Oh, how many voyages would I take in search of culinary delights?!)
I digress. This soup, is heavenly. Surprisingly tasty with a nice ingredient twist that I would have never considered serving as the base flavor in a soup: paprika. The recipe I used has been modified unintentionally, because I forgot an ingredient when I went shopping! I'll give you the ingredient I added in and I'll give you the ingredient that was supposed to be added in. I plan on making this again in the very near future, hopefully incorporating all of the correct ingredients!
So what you need if you're wanting to experience Galicia my way:

1lb. gammon (ham)
3 bay leaves
2 onions, sliced
6 1/4 cups cold water
1 tbsp paprika
1lb potatoes, skinned and cut into large chunks
a few handfuls of frozen peas
1 can white kidney beans
1 pork stock cube
salt and pepper

Put the ham in a large saucepan with the bay leaves and the chopped onions. Pour over the water and crumble a stock cube into the pan. Bring to the boil, then reduce the heat and simmer for about 1 1/2 hours until the meat is tender. Don't allow to boil over.

Remove the ham and, using kitchen scissors, cut into dices. Return the diced ham to the liquid in the pot and add the paprika and potatoes. Cover and simmer for 20 minutes.

Add the beans and the peas to the pan along with salt and pepper. Simmer for 10 minutes and serve piping hot with a nice piece of rustic, crusty bread like a baguette.

Easy peas-y and delicious!

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