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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.

Find it online: https://quickbiteskitchen.com/bean-soup-el-bulli-world-famous-restaurant/