First off, we realize that gazpacho (“gaspatxo” in Catalan – a cold soup generally eating in the summer months, and made with fresh vegetables) is not a Catalan dish. While it is native to Andalusia, because …

Akin to pot-au-feu from neighboring France, escudella is basically a slow-cooked meat, bean and vegetable stew served in two courses. First you eat the broth with a bit of pasta, and later the meat (known …

Originally from the city of Girona, this hearty soup is a meal on its own.
Ingredients
* 1 1/2 lb raw prawns (shrimp)
* 4 cups cold water
* 1 onion, chopped
* celery stick, chopped
* 1 bay leaf
* 3 …

A hearty, traditional soup which calls upon two Catalan mainstays: potatoes and fava beans. This version incorporates coriander, which is not common in Catalan cooking but works well.
Ingredients
* 2 tbsp olive oil
* 2 Onions, chopped
* …