Escudella de Verdures

Introduction to Escudella de Verdures

Escudella de Verdures is a delightful traditional Catalan vegetable soup, often served in the winter months. This nutritious and hearty dish has been enjoyed by generations, bringing warmth and comfort to the Catalan table. Its origins stem from a simple peasant dish designed to make the most out of available vegetables, and it has evolved into a beloved classic rich with flavor and history.

In the colder regions of Catalonia, families gather around the table on Sundays to enjoy this warming soup, marking it as a communal meal that highlights the region’s agricultural bounty. Escudella de Verdures showcases the simplicity of Catalan cooking, focusing on the purity of fresh, local ingredients.

Ingredients

• Potatoes - 2 large
• Carrots - 2 medium
• Leeks - 2
• Cabbage - 1 small head
• Celery stalks - 2
• Onion - 1 large
• Tomatoes - 2
• Garlic cloves - 3
• Olive Oil - 2 tablespoons
• Salt - to taste
• Black Pepper - to taste
• Bay Leaves - 2
• Water - 2 liters

Preparation of Escudella de Verdures

Step 1: Preparing the Vegetables

Begin by preparing the potatoes. Peel them and cut them into large chunks. Rinse thoroughly under cold water to remove excess starch. Set them aside.

Next, peel and slice the carrots into thin rounds. Wash the leeks thoroughly to remove any dirt trapped between the layers. Chop the leeks into rings. For the cabbage, remove the outer leaves and cut into wedges. Dice the celery stalks and onion.

Chop the tomatoes after peeling off the skin. You can also blanch them if needed. Mince the garlic cloves.

Step 2: Initial Cooking

In a large soup pot, heat the olive oil over medium heat. Add the onion and sauté until translucent. Incorporate the garlic and cook for an additional minute until fragrant.

Add the carrots, leeks, and celery. Stir well to coat with olive oil and sauté for about 5 minutes until the vegetables begin to soften.

Step 3: Simmering the Soup

Add the chopped tomatoes to the pot, along with the cabbage and potatoes. Season with salt, black pepper, and add the bay leaves.

Pour in the water and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer partially covered. The Escudella de Verdures should cook gently for about 1 to 1.5 hours, allowing the flavors to meld together. Use a cooking timer to track your progress.

Step 4: Final Adjustments

Check the soup for seasoning. Add more salt or black pepper to suit your taste. Remove the bay leaves before serving.

Serving and Enjoyment

Serve the Escudella de Verdures hot, garnished with fresh herbs if desired. This vegetable soup pairs beautifully with crusty bread, allowing you to soak up the flavorful broth. It is a perfect meal for a cozy evening, shared with loved ones. For an authentic experience, enjoy alongside a Catalan red wine, which complements the rich flavors of the dish.

As you savor each spoonful of Escudella de Verdures, you are partaking in a time-honored culinary tradition. Let the warmth and simplicity of this dish transport you to the heart of Catalonia, celebrating its cultural and gastronomic heritage.