Escudella
The Pyrenean cauldron soup: a rich broth of meats, pulses and vegetables simmered for hours — Andorra's winter escudella is a feast in a bowl. Ingredients: pork, chicken, veal, botifarra sausage, pilota meatballs, chickpeas, beans, cabbage, potatoes, carrots, pasta shells or rice, black pepper.
What it is
The Pyrenean cauldron soup: a rich broth of meats, pulses and vegetables simmered for hours — Andorra's winter escudella is a feast in a bowl. Ingredients: pork, chicken, veal, botifarra sausage, pilota meatballs, chickpeas, beans, cabbage, potatoes, carrots, pasta shells or rice, black pepper. Recipe: 1) Simmer meats and bones into a deep broth. 2) Add pulses, then vegetables by cooking time. 3) Add the pilota meatballs and pasta. 4) Serve broth first, then the meats and vegetables (the carn d'olla). Serve: at Sant Antoni festivals, when villages cook giant communal calderas in the street. Flavor: deep, porky, sustaining. History: escudella is the national soup of Catalan lands; Andorra's winter festivals (escudelles populars) keep the communal pot alive. See also: Trinxat, Crema Andorrana.
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