Galets, the stuffed Christmas soup
This Christmas is going to be different. Everything, the lunches, the dinners, the meetings and the lack of travel. A celebration marked by restrictions and separated families.
Families that in some cases come together on a screen that turns the hugs into a still, distant image. Families who separate now so that they can come together later.
However, at Monport we believe that there are some traditions that should not be lost. For example, in the preparation of the traditional Majorcan Christmas soup. The so-called “sopa de galets”, is more than a soup, it is synonymous with family, roots and tradition.
That is why,so that no one is left without their "galets" this holiday season, we're sharing a simple recipe that will bring you a little closer to your beloved ones through smell, taste and sight.
Let's get started. The first thing you need to do is buy the ingredients. Remember that a good raw material guarantees a good result.
Ingredients:
- “Galets” noodles
- Minced meat
- Salt
- Pepper
- Cognac
- Marjoram
- Minced garlic
- Parsley
Ingredients for the broth:
- 1 Country chicken
- 2 Veal shanks
- 2 Veal bones
- Leek
- Celery
- Carrot
- Turnip
- Oil
Once we have everything, we follow the next steps:
- 1.Put the meat in a large pot, fill with water and cook over medium heat for about 2 hours.
- 2.Add the vegetables and cook for another 1 hour.
- 3.When the broth is ready, strain and set aside.
- 4.In a bowl, mix the minced meat with the chopped garlic, parsley, salt, pepper and marjoram.
- 5.Fill the "galets" with a teaspoon.
If you don't want to rush on the day of the party, you can prepare the broth the day before and bring it to the boil with the "galets" just before the meal, as you usually do with pasta.
Once made, the soup is served immediately.
Remember not to leave the noodles in the broth for long, as they absorb the liquid very quickly and become mushy.
Now you are ready to enter the kitchen!
