Happy Holidays! And Stuffed Galets Soup Recipe24.12.2018
This year at the Bringué Hotels we wish you a very Happy Holidays sharing with you a typical local recipe for family Christmas meals, stuffed galet soup. It is a soup with galet paste stuffed with meat.
About the recipe for Stuffed Galets Soup
It may seem like a laborious recipe between preparing the soup and filling the galets, but you will see that preparing a homemade broth and filling the galets with a pastry bag will not require so much time: about 2-3 hours for the broth, and about 25 minutes for the galets stuffed
Ingredients for the broth:
2 chicken thighs
1 chicken carcass
1 hen thigh
1 ham bone
1 calf knee bone
Vegetable for the broth: 6 carrots, 1 whole leek cut in half avoiding the roots, 1 piece of celery, 2 turnips, 1 parsnip
Optional: 1 jar of cooked chickpeas and a bag of frozen thistles
About 3 liters of water
Ingredients for stuffed galets:
300 g of minced meat (veal and pork)
A little chopped parsley
1/2 slice of bread dipped in milk
1 pinch of salt
With this amount approximately 80 galets will be filled. We recommend calculating the amount of stuffing needed thinking that each serving of soup should take about 10-12 galets.
Preparation of the stuffed galets soup recipe
Preparation of the broth, ideally in advance and cooling in the fridge, to be able to degrease it better:
In a large pot, introduce the meat and 2 liters of water. When it boils, add the rest of the water and go removing the foam. Leave on medium-low heat for 45 minutes.
Meanwhile, peel the vegetables and add them to the broth with salt. Leave half an hour on fire.
Add the chickpeas and thistles and leave half an hour more to the fire.
Reserve the broth.
Preparation of filled galets:
Mix the minced meat with the rest of the ingredients.
Introduce it in a pastry bag.
Fill the galets, pressing lightly with the thumb.
Heat the broth and, when it boils, add the galets, cooking them for the time indicated on the label of the galet package.
Serve the stuffed galets soup quite hot.