Dec 16, 2021
Today on the podcast I continue my Winter Traditions series of food and cooking traditions. In this episode, I talk about Advent Sabbaths and Sundays with a reflection from Candy Paull’s Christmas Abundance book and a Caldo Gallego recipe from A Year of Monastery Soups.
Caldo Gallego (Galician Chickpea and Sausage Soup)
From Twelve Months of Monastery Soups
By Brother Victor-Antoine d’Avila-Latourrette
2 cups dried chickpeas or 2 15-ounce cans garbanzos
2 large onions, sliced
6 tablespoons olive oil
2 garlic cloves, minced
4 cups water
4 cups chicken or meat stock
1 bay leaf
1 bunch fresh parsley, chopped
1 turnip, diced
1 large carrot, diced
2 potatoes, peeled and cut into cubes
1 heart of celery, thinly sliced
8 slices sweet Spanish chorizo, cut in half
12 fresh spinach leaves, chopped
Salt and pepper to taste
Things We Mention In This Episode:
Twelve Months of Monastery Soups
Christmas Abundance: A Simple Guide to Discovering the True Meaning of Christmas
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