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Receta Catalan Peasant Soup (Escudella De Pages)
by Global Cookbook

Catalan Peasant Soup (Escudella De Pages)
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Ingredientes

  • 1/2 c. Dry white beans
  • 1 sm Ham bone
  • 1 x Marrow bone (veal or possibly beef)
  • 1/4 x Chicken or possibly 2 small serving pcs
  • 6 slc Cooked pork sausage thick slices
  • 2 slc Cured ham thin slices, (about the size of the palm of your hand)
  • 8 c. Cool water
  • 1/2 head Cabbage cut in chunks
  • 1 lrg Potato cut in eighths
  • 1/4 c. Raw rice
  • 1 c. Thin noodles
  • 1 c. Cooked chick-peas
  • 1 tsp Salt Pepper to taste

Direcciones

  1. Rinse the beans in cool water and tie the bones in cheesecloth. Put both with the chicken, sausage, and ham in a pot or possibly casserole with 8 c. of cool water and salt. Bring to a boil, reduce flame, and cook gently, covered, about 2 hrs or possibly till beans are cooked and chicken very tender. Remove ham and marrow bones and throw away them. Put chicken aside. If there is little liquid left, add in a bit of water for the cooking of the remaining ingredients and bring soup to a rapid boil. When it is boiling, put in cabbage, potatoes, rice, noodles, chick-peas, and pepper to taste. Continue cooking over medium flame for 30 min (or possibly till newly added ingredients are cooked through). A few min before serving, put chicken meat, removed from bones and shredded, in the pot to heat. Correct seasoning and serve.
  2. Comments: Unlike many stews and soups, this one is only good the day it is made, and is best served immediately. It should be very thick: it is as much stew as soup and constitutes a hearty one-dish meal.