Simple Bean Soup from El Bulli (world's all time greatest re

Name: Simple Bean Soup from El Bulli (world's all time greatest re
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Cuisine: Soup
Ingredients: 1 tbsp extra virgin olive oil; 1 garlic clove (large, minced); 1 brown onion (,, 1 large, 2 small, finely chopped, ~180g/6oz); 1/4 tsp fresh thyme (, chopped, sub 1/8 tsp dried); 1/4 tsp fresh rosemary (, chopped, sub 1/8 tsp dried); 1 bay leaf (, fresh, or 1/2 dried); 1/3 cup tomato passata (Note 1); 4 x 400g/14oz cans cannellini beans (, drained, Note 2 for dried); 3 cups vegetable stock; 1 cup fresh parsley leaves (, roughly chopped, ie chop then lightly pack in); 1 garlic clove (medium, roughly chopped); 2 tbsp extra virgin olive oil; 1/4 cup whole hazelnuts (, skin on, or almonds); 1/2 tsp cooking / kosher salt (or 1/4 tsp table salt, Note 4)

Soup

4 servings

annokset

15 minutes

aktiivinen aika

1 hour

kokonaisaika

Aloita kokkaaminen

Ainekset

1 tbsp extra virgin olive oil

1 garlic clove (large, minced)

1 brown onion (,, 1 large, 2 small, finely chopped, ~180g/6oz)

1/4 tsp fresh thyme (, chopped, sub 1/8 tsp dried)

1/4 tsp fresh rosemary (, chopped, sub 1/8 tsp dried)

1 bay leaf (, fresh, or 1/2 dried)

1/3 cup tomato passata (Note 1)

4 x 400g/14oz cans cannellini beans (, drained, Note 2 for dried)

3 cups vegetable stock

1 cup fresh parsley leaves (, roughly chopped, ie chop then lightly pack in)

1 garlic clove (medium, roughly chopped)

2 tbsp extra virgin olive oil

1/4 cup whole hazelnuts (, skin on, or almonds)

1/2 tsp cooking / kosher salt (or 1/4 tsp table salt, Note 4)

Ohjeet

Saute onion and herbs 8 minutes: Heat oil in a large heavy based pot over medium heat. Add garlic, onion, herbs and cook, stirring regularly, for 8 minutes until the onions are a deep golden brown and sweet.

Cook tomato passata 8 minutes: Add tomato passata and cook over low heat for another 8 minutes until the tomato changes from red and watery to dark brown a d very thick. Don't skimp on this step, it's key for flavour!

Simmer: Stir in the beans followed by the vegetable stock. Adjust heat so it's bubbling very gently and simmer for 15 minutes with the lid off.

Blitz: Transfer 2/3 cup (150ml) of soup into a jug or jar large enough to fit the head of a blender stick. Blitz until smooth then stir it back into the soup to thicken the broth.

Stir in Picada: Just before serving, stir in 2 tablespoons of Picada. Taste and add more salt if needed (canned beans differ in salt). Then serve immediately.

Serve: Dollop each bowl with 1 teaspoon of remaining Picada. Crusty bread highly recommended (easy Artisan, no yeast bread or French brioche).

Picada:

Toast hazelnuts: Preheat a small skillet over medium heat. Add hazelnuts and toast, shaking the skillet regularly, until there are golden patches and they smell nutty.

Remove most skin: Transfer hazelnuts to a clean tea towel. Bundle up and rub vigorously with hands to remove most of the skin (which is bitter). (No need to do this with almonds)

Blitz: Roughly chop hazelnuts then add into a jug just large enough to fit the head of a stick blender with remaining ingredients. Blitz until it's like pesto - not completely smooth. Use per recipe.

Ravinto

Annoskoko

Kalorit

304 kcal

Rasva yhteensä

12 g

Tyydyttynyt rasva

1 g

Tyydyttymätön rasva

10 g

Transrasva

Kolesteroli

Natrium

1352 mg

Hiilihydraatit yhteensä

42 g

Ravintokuitu

13 g

Sokerit yhteensä

3 g

Proteiini

15 g