Bean Soup (El Bulli, world-famous restaurant)

This Bean Soup, inspired by the innovative cuisine of El Bulli, is a refined yet comforting dish that combines rich flavors and elegant presentation. Known for its molecular gastronomy, El Bulli’s take on bean soup elevates a humble ingredient into a gourmet experience.

Why You’ll Love This Recipe

  • Inspired by El Bulli – A sophisticated take on a classic dish.
  • Rich and Flavorful – Perfectly balanced with aromatic ingredients.
  • Elegant Presentation – Ideal for a fine-dining experience at home.
  • Versatile & Customizable – Adapt to different beans and flavor profiles.
  • Comforting & Nourishing – A warm, hearty dish perfect for any season.
Bean Soup (El Bulli, world-famous restaurant) 5 This Bean Soup, inspired by the innovative cuisine of El Bulli, is a refined yet comforting dish that combines rich flavors and elegant presentation. Known for its molecular gastronomy, El Bulli’s take on bean soup elevates a humble ingredient into a gourmet experience.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • White beans (such as cannellini or navy beans)
  • Olive oil
  • Onion, finely diced
  • Garlic, minced
  • Leek, thinly sliced
  • Carrot, diced
  • Vegetable or chicken broth
  • Bay leaf
  • Thyme (fresh or dried)
  • Salt and pepper
  • Sherry vinegar (optional, for depth of flavor)
  • Iberico ham or crispy pancetta (for garnish)
  • Truffle oil (optional, for a gourmet touch)
  • Microgreens (optional, for presentation)

Directions

  1. Prepare the Beans – If using dried beans, soak overnight, then drain and rinse.
  2. Sauté the Aromatics – In a large pot, heat olive oil over medium heat. Add onion, garlic, leek, and carrot, sautéing until softened.
  3. Simmer the Soup – Add the beans, broth, bay leaf, and thyme. Bring to a gentle simmer and cook until beans are tender (about 1.5-2 hours for dried beans, or 20 minutes for canned beans).
  4. Blend (Optional) – For a velvety texture, blend half the soup and mix back in.
  5. Season & Enhance – Stir in sherry vinegar, salt, and pepper to taste.
  6. Garnish & Serve – Ladle into bowls, drizzle with truffle oil, and top with crispy Iberico ham or pancetta. Add microgreens for an elegant finish.

Servings and Timing

  • Servings: Makes 4-6 servings
  • Prep Time: 10 minutes (plus overnight soaking if using dried beans)
  • Cook Time: 2 hours (or 30 minutes if using canned beans)
  • Total Time: 2 hours 10 minutes

Variations

  • Vegetarian Version – Omit the ham/pancetta and use vegetable broth.
  • Smoky Twist – Add smoked paprika or charred bell pepper for depth.
  • Creamier Texture – Stir in a bit of cream or coconut milk.
  • Spicy Kick – Add chili flakes or a dash of cayenne.
  • Gourmet Flair – Infuse broth with saffron or add a parmesan crisp garnish.

Storage/Reheating

  • Storage: Store in an airtight container in the refrigerator for up to 4 days.
  • Freezing: Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating.
  • Reheating: Warm gently on the stovetop over low heat, stirring occasionally. Add a splash of broth if needed.
Bean Soup (El Bulli, world-famous restaurant)
Bean Soup (El Bulli, world-famous restaurant) 6 This Bean Soup, inspired by the innovative cuisine of El Bulli, is a refined yet comforting dish that combines rich flavors and elegant presentation. Known for its molecular gastronomy, El Bulli’s take on bean soup elevates a humble ingredient into a gourmet experience.

FAQs

Can I use canned beans instead of dried?

Yes! Canned beans reduce cooking time significantly, but dried beans offer a richer flavor and texture.

What makes this soup special compared to traditional bean soup?

The refined techniques, high-quality ingredients, and elegant presentation elevate this dish beyond a typical bean soup.

Can I prepare this soup in advance?

Absolutely! The flavors deepen over time, making it even better the next day.

What’s the best way to achieve a smooth texture?

Blending a portion of the soup while leaving some beans whole provides a balanced creamy yet hearty texture.

Can I substitute another type of bean?

Yes, try chickpeas, black beans, or butter beans for a different flavor profile.

What protein can I add?

Iberico ham, crispy pancetta, or even poached egg make excellent protein additions.

How do I make this soup more aromatic?

Use high-quality olive oil, fresh herbs, and a drizzle of truffle oil for an elevated flavor.

Can I serve this as an appetizer?

Yes! Serve in small bowls or espresso cups for a refined starter at a dinner party.

What bread pairs well with this soup?

Crusty sourdough, garlic bread, or a simple baguette complements the soup beautifully.

Can I make this soup without blending?

Yes, keeping the beans whole results in a more rustic presentation, while blending creates a luxurious texture.

Conclusion

Inspired by the world-famous El Bulli, this Bean Soup transforms a humble dish into a refined and flavorful experience. Whether you enjoy it as a comforting meal or an elegant appetizer, this soup is a testament to how simple ingredients, when prepared with care, can create a gourmet masterpiece.

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Bean Soup (El Bulli, world-famous restaurant)

Bean Soup (El Bulli, world-famous restaurant)

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  • Author: Maria B. Evans

Description

This simple yet elegant soup exemplifies El Bulli’s approach to staff meals, focusing on deep flavors and quality ingredients. The picada adds a fresh, nutty brightness that elevates the humble bean soup to something truly special.


Ingredients

Units Scale

For the Soup:

  • 1 tablespoon extra virgin olive oil
  • 1 large brown onion, finely chopped
  • 1 large garlic clove, minced
  • 1/4 teaspoon fresh thyme, chopped (or 1/8 teaspoon dried)
  • 1/4 teaspoon fresh rosemary, chopped (or 1/8 teaspoon dried)
  • 1 fresh bay leaf (or 1/2 dried)
  • 1/3 cup tomato passata
  • 4 cans (14 oz each) cannellini beans, drained
  • 3 cups vegetable stock

For the Picada:

  • 1/4 cup whole hazelnuts (or almonds)
  • 1 cup fresh parsley leaves, roughly chopped
  • 1 medium garlic clove, roughly chopped
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)

Instructions

  • Prepare the Picada:
    • Toast the hazelnuts in a dry skillet over medium heat until fragrant, about 4 minutes.
    • Transfer the toasted hazelnuts to a clean tea towel, bundle them up, and rub vigorously to remove most of the skins.
    • Roughly chop the hazelnuts.
    • In a container just large enough to fit an immersion blender, combine the chopped hazelnuts, parsley, garlic, olive oil, and salt.
    • Blend until the mixture reaches a pesto-like consistency, with some texture remaining. Set aside.
  • Make the Soup:
    • Heat the olive oil in a large heavy-based pot over medium heat.
    • Add the onion, garlic, thyme, rosemary, and bay leaf. Cook, stirring regularly, until the onions are deep golden brown and sweet, about 8 minutes.
    • Add the tomato passata and cook over low heat until it thickens and darkens, about 8 minutes.
    • Stir in the drained beans and vegetable stock. Bring to a gentle simmer and cook for 15 minutes with the lid off.
    • Transfer ⅔ cup of the soup to a container and blend until smooth, then return it to the pot to thicken the broth.
    • Just before serving, stir in 2 tablespoons of the prepared picada. Taste and adjust seasoning as needed.
  • Serve:
    • Ladle the soup into bowls and top each with a dollop of the remaining picada. Serve with crusty bread for dipping.

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