Olla Podrida (Spanish Soup)

Ingredients

• two pounds of beef
• a pint of dwarf or chick peas
• half a pound of bacon
• half a pound of raw ham
• a fowl
• a carrot
• an onion
• a clove of garlic
• two cloves
• two bay-leaves
• two smoked sausages
• a cabbage

Method

1. 1

   In a saucepan, combine beef, soaked chickpeas, and enough water to cover.

2. 2

   Boil gently for two hours.

3. 3

   Add blanched bacon, ham, fowl, carrot, onion, garlic, cloves, and bay leaves tied in parsley.

4. 4

   Boil for another hour, then add smoked sausages and blanched cabbage.

5. 5

   Continue boiling for two hours, then add saffron soaked in water and boil for thirty more minutes.

6. 6

   Strain soup, arrange meats on a dish, and serve with the soup.

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 9. The excerpt below is the record exactly as published.

Olla Podrida (Spanish Soup). Put in a saucepan two pounds of beef, a pint of dwarf or chick peas, which you have previously soaked in water for six hours. Then blanch in boiling water for twenty minutes half a pound of bacon and half a pound of raw ham, which add to the other ingre- dients, with enough water to cover them. Skim care- fully, and, after boiling gently two hours, add a fowl, a carrot, an onion, a clove of garlic, two cloves, and two bay-leaves, which inclose in some branches of parsley, tying all together. Boil again for an hour, adding two smoked sausages (choricos), which may be found at any Italian grocery, and a cabbage

Cook this with the app: pantry check, scaling, and the assistant.