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.
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
- Prepare the Beans – If using dried beans, soak overnight, then drain and rinse.
- Sauté the Aromatics – In a large pot, heat olive oil over medium heat. Add onion, garlic, leek, and carrot, sautéing until softened.
- 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).
- Blend (Optional) – For a velvety texture, blend half the soup and mix back in.
- Season & Enhance – Stir in sherry vinegar, salt, and pepper to taste.
- 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.
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.
Print
Bean Soup (El Bulli, world-famous restaurant)
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
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.
Your email address will not be published. Required fields are marked *