Sopa de galets recipe
Total: 45 min Diners: 6
Galets soup, typical of the northeastern part of Spain, is undoubtedly one of the most popular Catalan Christmas dishes. A recipe that dates back to the sixteenth century and that, due to its simple and hearty preparation, was very popular in all homes, from the most elegant to the most popular.
Although it can be consumed throughout the year, it is a recipe with true Christian Christmas origin: far from the gastronomic frugality and fasting in these dates advocated by the Bible, in the Middle Ages, it was necessary to fill the stomach. How, for example, by means of sopa de galets, a Catalan Christmas recipe based on the four evangelists (four types of meat: pork, beef, lamb and chicken) and the seven sacraments (chickpeas or beans, potatoes, turnips, carrots, celery, green cabbage and parsnips).
Of course all these dishes have varied to infinity and beyond, but the essence is the same: a hearty, vigorous and rich recipe that comforts now that the cold weather has arrived thanks to that stew broth that is the common thread.
In Spain there are many soups that are consumed at Christmas; fish or the classic consommé, but none is like the escudella or galets soup with those pasta shells filled with a mass of seasoned meat that is cooked at the same time as the shell in the broth.
This main dish, should be understood as a dish in two turns: on the one hand, the soup with the galets and, on the other, the pilotes (meatballs) or the meat and Vegetable Recipes resulting from making the broth. We are practically talking about another way of eating a stew. The latter, undoubtedly, is the best of all and it is as easy as putting everything in a casserole and letting it simmer for as many hours as you wish. Afterwards, just clarify the broth to make it perfect and serve very hot.
These types of preparations are ideal for these holidays because they can be prepared in advance and thus not have to work on the big days, you only have to leave the stuffed pasta on one side and on the other side the broth ready. We could even think of giving a twist to the concept and fill the galets with Vegetable Recipes or fish, couldn’t we? It is clear that galets are the first course of the Christmas meal and we don’t need to make the whole stew to enjoy all its flavor.
How to make galets soup
Ingredients
. Broth of stew soup or consommé, 2 liters Snails or galets type pasta, 400 g Sausage or sausage meat, 150 g Minced bacon, 80 g Minced veal, 100 g Garlic clove, 1 pc Breadcrumbs, 2 tablespoons Brandy, 2 tablespoons Thyme and parsley, 1/2 teaspoon Black pepper, c/s Salt, c/s
Step 1
The first thing is to make the mixture of the meats, with them chopped, mix them all thoroughly and also add the crushed or crushed garlic clove. As finely as possible so that it integrates well with the meat.
Step 2
Add the brandy, spices, breadcrumbs and season to taste with salt and black pepper.
Step 3
Carefully and patiently fill the dry shells, or galettes. It is advisable to help yourself with the back of a spoon so that all of them are completed. It is a job that takes time.
Step 4
When the galets are completely filled, heat the soup and cook them in it for 10 minutes until the pasta is tender and the meat is cooked through. Serve the pasta with the soup and, if desired, with some mint leaves on top to give it a different counterpoint.
Tricks and suggestions
The galets could also be filled with some seasoned meat leftovers that we have in the fridge, all mashed and adding a poached onion and garlic and any herbs and spices you like.
Easy and quick Christmas recipes
. Easy tiramisu recipe for those who have never made tiramisu Garlic prawns in the microwave in less than 10 minutes How to cook octopus Prawns in whiskey sauce Christmas consommé with gnocchi Seafood salpicon Prawn and leek pie Russian sea urchin salad Sea bass and prawn cream puff pastry Easy homemade smoked salmon Chicken stuffed with meat and plums.