Caldo Gallego with Acadian Mélange Seasoning

Exploring the Flavors of Galicia: Caldo Gallego with Acadian Mélange

In the lush, verdant region of Galicia in northwest Spain, the culinary tradition runs deep. One of the region’s most cherished dishes is Caldo Gallego, a hearty soup that warms the soul and nourishes the body. Traditionally made with white beans, potatoes, greens, and chorizo, this rustic soup is the epitome of comfort food. Today, we’re putting a twist on this classic by incorporating our Acadian Mélange seasoning, adding a smoky and savory depth that complements the traditional ingredients beautifully.

The History of Caldo Gallego

Caldo Gallego has been a staple in Galician households for centuries. Originating as a peasant dish, it was designed to make the most of locally available ingredients. White beans, potatoes, and greens form the base of the soup, providing a nutritious and filling meal. Over time, ingredients like chorizo and ham were added, enriching the flavor and making it a beloved dish across all social classes.

Acadian Mélange: A Perfect Match

Our Acadian Mélange seasoning, with its blend of bay leaf, black pepper, cayenne pepper, garlic powder, onion powder, oregano, smoked paprika, and thyme, is the perfect addition to this classic soup. The smoked paprika introduces a subtle smokiness, while the garlic, onion, and thyme enhance the earthy flavors of the beans and greens. This seasoning not only respects the traditional flavor profile of Caldo Gallego but also adds a new dimension that makes it truly special.

Recipe: Caldo Gallego with Acadian Mélange

Ingredients:

• 1 cup dried white beans (such as navy or cannellini), soaked overnight and drained

• 1 large onion, finely chopped

• 2 cloves garlic, minced

• 2 tablespoons olive oil

• 2 large potatoes, peeled and cut into cubes

• 1/2 pound chorizo, sliced

• 1/2 pound ham or bacon, diced

• 1 bunch turnip greens (or collard greens), chopped

• 1 teaspoon Acadian Mélange seasoning

• 2 bay leaves

• 8 cups chicken or vegetable broth

• Salt and black pepper to taste

Instructions:

1. Prepare the Beans:

• Rinse the soaked beans and set aside.

1. Sauté the Aromatics:

• In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent, about 5 minutes.

1. Cook the Meat:

• Add the diced ham or bacon and sliced chorizo to the pot. Cook until the meats are browned and have released their flavors, about 5-7 minutes.

1. Add the Vegetables:

• Stir in the cubed potatoes, chopped turnip greens, and soaked beans.

1. Season and Simmer:

• Add the Acadian Mélange seasoning and bay leaves to the pot. Pour in the chicken or vegetable broth.

• Bring the soup to a boil, then reduce the heat to low and let it simmer, uncovered, for about 1-1.5 hours, or until the beans and potatoes are tender.

1. Adjust Seasoning:

• Taste the soup and adjust the seasoning with salt and black pepper as needed.

1. Serve:

• Remove the bay leaves before serving. Ladle the caldo gallego into bowls and enjoy it hot, with crusty bread on the side if desired.

Caldo Gallego is more than just a soup; it’s a celebration of Galician heritage and a testament to the region’s resourceful culinary practices. By incorporating our Acadian Mélange seasoning, we honor the traditional flavors while adding a unique twist that makes this dish even more delightful. Whether you’re familiar with Galician cuisine or trying it for the first time, this recipe is sure to become a favorite. Enjoy the rich history and robust flavors of Caldo Gallego, right in your own home.