Catalan Peasant Soup - {Escudella De Pages}

Recipe Ingredients

1/2 cup	80g / 2.8oz	Dry white beans
1 cup	237ml	Ham bone (small)
1		Marrow bone (veal or beef)
1/4		Chicken or 2 small serving pieces
6		Cooked pork sausage - thick slices
2		Cured ham - thin slices, (about
		The size of the palm of your hand)
8 cups	1896ml	Cold water
1/2		Cabbage - cut in chunks
1		Potato - cut in eighths (large)
1/4 cup	40g / 1.4oz	Raw rice
1 cup	237ml	Thin noodles
1 cup	237ml	Cooked chick-peas
1 teaspoon	5ml	Salt
		Pepper - to taste

Recipe Instructions

Rinse the beans in cold water and tie the bones in cheesecloth. Put both with the chicken, sausage, and ham in a pot or casserole with 8 cups of cold water and salt. Bring to a boil, reduce flame, and cook gently, covered, about 2 hours or until beans are cooked and chicken very tender. Remove ham and marrow bones and discard them. Put chicken aside. If there is little liquid left, add 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 minutes (or until newly added ingredients are cooked through). A few minutes before serving, put chicken meat, removed from bones and shredded, in the pot to heat. Correct seasoning and serve.

Source:
THE SPANISH COOKBOOK by Barbara Norman - Published by Bantam Books, Inc. (c) 1969

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