Ingredients to make classic stew:
- 400 grams veal meat
- 2 veal bones
- 100 grams of bacon in a piece
- 150 grams hen or chicken
- 50 grams of ham in a piece
- 50 grams chorizo
- 180g chickpeas
- 2 carrots
- 2 leeks
- 2 potatoes
- ¾ kg of cauliflower
- 75 grams pasta for soup
- 2 garlic cloves
- Oil
- Salt
How to make classic stew:
- Put the chickpeas to soak the day before with water and salt.
- In a pot with 25 liters of cold water and salt, put the meats, sausages and bones and cook them for 30 minutes over high heat.
- Add the drained chickpeas and the peeled and coarsely chopped leeks, potatoes and carrots.
- Bring to a boil and cook for 1 hour over low heat or until 1 liter of broth is obtained.
- Strain the broth and reserve the meats and vegetables.
- Put the broth back in the pot and add the pasta, cooking it for 5-10 minutes.
- Separately, chop and cook the cauliflower in 2 liters of salted water for 20 minutes and drain.
- Peel the garlic and fry it with the cauliflower in a pan with hot oil.
- Serve the soup as a first course and the meats and vegetables, in a bowl, as a second course.
