''Escudella i carn d'olla'', or shorter ''escudella'' (; ), is a traditional Catalan and

Valencian Valencian can refer to: * Something related to the Valencian Community ( Valencian Country) in Spain * Something related to the city of Valencia * Something related to the province of Valencia in Spain * Something related to the old Kingdom of ...

soup Soup is a primarily liquid food, generally served warm or hot – though it is sometimes served chilled – made by cooking or otherwise combining meat or vegetables with Stock (food), stock, milk, or water. According to ''The Oxford Compan ...

made with

meat Meat is animal Tissue (biology), tissue, often muscle, that is eaten as food. Humans have hunted and farmed other animals for meat since prehistory. The Neolithic Revolution allowed the domestication of vertebrates, including chickens, sheep, ...

and

vegetables Vegetables are edible parts of plants that are consumed by humans or other animals as food. This original meaning is still commonly used, and is applied to plants collectively to refer to all edible plant matter, including flowers, fruits, ...

. Francesc Eiximenis wrote in the 14th century that it was eaten every day by Catalan people.''Totes les sopes: Brous, escudelles i sopes d'arreu'', de Jaume Fàbrega. Cossetània Edicions, 2008. It is characterized by the use of a ''pilota'', a very big meatball spiced with garlic and parsley; it also contains vegetables as celery, cabbage, carrots, etc. depending on the season. Additionally, bones, sausages called '' botifarra'', and other types of meat, can be used. In historical times, a type called ''escudella de pagès'', which had pasta and rice, was made mainly on Thursdays and Sundays, and it is traditionally eaten on Christmas Day.

Service

''Escudella'' is typically served in two parts: * The ''escudella'' proper is a soup consisting of a broth with pasta, rice or both. * The ''carn d'olla'' is all the meat used in the broth, served afterwards in a tray along with the vegetables used. When both parts are served mixed together, it is called ''escudella barrejada''.

''Escudella de Nadal''

There is a particular version of this soup that can be called "''escudella de Nadal''" (Christmas soup) or either "''sopa de galets''" (galets' soup), and is very typical on Christmas Day. It includes meat from four different animals, a ''pilota'', several vegetables and the traditional special type of pasta, known as ''galets'', which are snail-shaped and notable for their considerable size.

References

{{Reflist, refs= {{cite book , last=Song , first=H.R. , last2=Riera , first2=A. , title=A Taste of Barcelona: The History of Catalan Cooking and Eating , publisher=

Rowman & Littlefield Publishers Rowman & Littlefield Publishing Group is an American independent academic publishing company founded in 1949. Under several imprints, the company offers scholarly books for the academic market, as well as trade books. The company also owns ...

, series=Big City Food Biographies , year=2019 , isbn=978-1-5381-0784-3 , url=https://books.google.com/books?id=VdKcDwAAQBAJ&pg=PA181 , access-date=20 June 2019 , page=181-183 Catalan cuisine Spanish soups and stews Meat stews Andorran cuisine National dishes

Service

''Escudella de Nadal''

See also

References