This is not a complex Michelin star dish.
Its a simple bean soup from the El Bulli staff cookbook.
Quite a step up from the sort of nosh Im used to sharing on this website!
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This food is definitely much closer to home and on my level!!
The bean soup Im sharing today is based on a recipe from the book.
No dehydrators, Pacojets or xanthan gum needed for this one, I promise!
The original recipe from The Family Meal El Bulli cookbook contains clams.
So thats what Im sharing today.
Dont even think about skipping it.
It really makes this otherwise very simple soup!
Beans Just everyday canned cannellini beans.
El Bulli made this with dried beans they cooked themselves, which do taste better than canned.
I opted for canned for convenience however so I (you!)
can make this soup right now.
But Ive included directions in the recipe for making this with dried beans.
Its readily available in Australian supermarkets nowadays, alongside pasta sauces.
More on tomato passatahere.
El Bulli probably made their own from fresh tomatoes.
We will do just fine with store bought.
Garlic and onion Essential flavour base for an otherwise simple soup.
Extra virgin olive oil For cooking.
El Bulli probably pressed their own heh!
I also feel (immaturely) very smug that I can say these are out of my own garden.
Remove from the water and add them to the soup 5 minutes before the end.
If clams arent available, use mussels instead.
This bean soup is no exception!
Sometimes bread is also added to thicken it, but we dont need that for our purpose.
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This brings out the flavour of the hazelnuts, so dont skip this step!
Then roughly chop them so its easier to blitz.
Combine all ingredientsin a jug or jar just large enough to fit the head of a stick blender.
Blitzuntil it has a consistency of pesto.
Dont rush this step the onions transform from pungent to sweet.
Also, cooking the herbs on a low heat releases the flavour.
Simmer Add the beans and vegetable stock, then simmer for 15 minutes.
Puree Remove 2/3 cup of the soup and beans then use a stick blender to puree until smooth.
Stir in puree Add the puree back into the soup and stir.
This thickens the watery soup broth into a creamy consistency and colour.
Add some Picada Just before serving, add in half the Picada and stir.
Its best to do this just before serving to preserve the green colour.
Serve!Once the Picada is stirred in, the bean soup is ready to serve.
Ladle into bowls and dollop with a some of the reserved Picada for a hit of freshness and flavour.
That is one seriously good bowl of soup right there.
And to think its just made with canned beans!
But I promise you, its worth it.
It totally makes it.
Dont leave it out!
Simple Bean Soup from El Bulli (worlds all time greatest restaurant!)
They are for humans!
