SOPA DE GALETS (Lumaconi soup)
The traditional Christmas broth is made from vegetables (carrot, leek, turnip, potato, cabbage) and different meats (chicken or chicken, pork and beef) that boil in a large pot with water. The secret of a great Christmas broth is in the cooking time, which must be slow, between 3 and 5 hours, to get a concentrated broth, with a lot of flavor. Adding at the end the big lumaconi a large pasta in the shape of a snail and small minced meatballs made with garlic and parsley (in my home we stuff the lumaconi with it) and serve the soup.
The tradition is to start the meal with the soup, and many times also eat the meat and vegetables left in the pot.
Boil 5 liters of water. Add the carrots, celery, radish, beef, pork, and ham bones and chicken. Let the mixture boil for two hours. Throw in some cabbage and potatoes.
Start preparing the meatballs. You will need 1 egg, breadcrumbs, the ground pork and ground beef, the salt, pepper, garlic and parsley.
Roll the meatballs in breadcrumbs and add it to the boiling mixture when it only needs to boil for 10 minutes also the chickpeas or stuff the pasta with it and then you will boil accordingly to the pasta time (from 10 to 20 minutes depending on size of the shell)
When the time is up, strain the soup. Put the stock back on the stove, and add the galets. Cook them, and it’s done! To serve, you eat the soup and galets as a starter, and the meat and veggies in another course.
RECIPE
- 4 carrots
- ½ a bunch of celery
- 1 radish
- ¼ kilo beef bones
- ¼ kilo pork back bones
- 2 chicken bones
- 1 ham bone
- 1 egg
- Breadcrumbs
- 150 grams of lean ground pork
- 100 grams of ground beef
- Garlic, parsley, salt, pepper
- Cabbage
- Potatoes
- 100 grams of cooked chickpeas
- 400 grams of galets
PAIRING
The stew and pot meat are a succession of fats and jellies, together with vegetable scents from long cooking.
Best paired with wines with moderated tanicity. Our choice has been Perinet 2016.
Fresh, minerality, volume, fruit and a rustic character that we think (and we tried!) goes well with a good Catalan Christmas soup.
With Perinet 2016 the aroma of his oak aging will unleashed some toast notes that will integrate the aroma of the bowl and the freshness an acidity that, will leave the fats dry and the jellies.
The presence of wood tannins and acidity will do a great job at balancing the mouth and making it salivate.
Now just time to enjoy it with your beloved ones!
