Escudella

Description

Escudella is that Catalan soup that looks totally harmless but is actually an ancient excuse for families to boil bones, vegetables, and meat for hours while gossiping about everyone they know.

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Recipe

1. Prepare the broth

Place the beef bone, pork backbone, ham bone (if using), chicken, and chickpeas in a very large pot.

Cover with plenty of cold water.

Bring to a boil, skimming off any foam.

Reduce to a simmer and cook for 1 hour.

2. Add vegetables

Add carrots, celery, cabbage, turnip, potato, and leek.

Continue simmering for 1–1.5 more hours, skimming occasionally.

Add the sausages (white and black botifarra) and the beef shank during the last 45–60 minutes of cooking.

3. Make the pilota

Mix the minced meat with egg, garlic, parsley, breadcrumbs, salt, and pepper.

Form a large oval meatball.

Add the pilota to the pot during the last 45–60 minutes of simmering.

4. Separate broth and meats

When the broth is rich and full-flavored, remove all meats and vegetables.

Strain the broth into a clean pot.

5. Cook the galets

Bring the strained broth to a boil.

Add the galets and cook according to package instructions (12–15 minutes).

6. Serve

First course: Galets in broth (soup).

Second course: All the meats, pilota, chickpeas, and vegetables on a platter (“carn d’olla”).