Editorial Reviews:
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What a perfect soup for lunch, or as an appetizer. Caldo Gallego is often served in cups as a first course or appetizer in taverns and restaurants. In larger portions it is a meal in itself.
Just pop open the top of this generous 15 ounce tin and heat to the boiling point and serve. If you want, you can add a little water and a pinch of salt.
Every region of Spain has its favorite hearty soup. Asturias is proud of its fabada. Don Quijote de la Mancha relished his cocido; and the people of Galicia have their caldo, which is now served throughout the world. But it is not the same. The delicious new potatoes (cachelos), the fresh cut green beans (grelos), and the local beans (alubias) that go into this soup grow only in the misty interior of northwest Spain, with its rugged coast and lush fjords (rias).
The contents of this generous tin of Albo Caldo Gallego include only such vegetables that are native to the region. Some of the vegetables may have been stored in 'horreros' prior to being made into soup. Following an old tradition that reaches back to the days of the ancient Celts, farmers from Galicia built horreros or granite storehouses. They stand on wooden or stone stilts, designed to protect the stored food from the dampness and small animals. Within the stone walls are grain and other vegetables, such as potatoes, onions, garlic, squash and other field crops.
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