Discover the magic of El Bulli in your own kitchen with this incredible bean soup recipe. This dish, originating from the world-renowned restaurant, transforms simple cannellini beans into a luxurious, creamy soup with a burst of flavor from the accompanying picada. Perfect for a sophisticated yet comforting meal, this bean soup is a testament to how humble ingredients can create extraordinary dishes. It’s surprisingly easy to make, making gourmet dining accessible at home.
El Bulli Bean Soup: A Michelin Star Secret Revealed!
Ingredients
Method
- Heat oil in a large heavy based pot over medium heat. Add garlic, onion, thyme and rosemary and cook, stirring regularly, for 8 minutes until the onions are a deep golden brown and sweet.
- Add tomato passata and cook over low heat for another 8 minutes until the tomato changes from red and watery to dark brown and very thick. Don’t skimp on this step, it’s key for flavour!
- Stir in the drained cannellini beans followed by the vegetable stock. Adjust heat so it’s bubbling very gently and simmer for 15 minutes with the lid off.
- 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 2 tablespoons of Picada (recipe below). Taste and add more salt if needed. Serve immediately.
- Dollop each bowl with 1 teaspoon of remaining Picada. Crusty bread highly recommended!
Notes
– The tomato passata step, cooking it down until very thick, is essential for developing deep umami notes.
– For a smoother soup, ensure you blitz a good portion of it until completely smooth before returning to the pot.
– Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
Pro tips
- Toasting the hazelnuts for the picada until golden and fragrant is crucial for maximum flavor.
- The tomato passata step, cooking it down until very thick, is essential for developing deep umami notes.
- For a smoother soup, ensure you blitz a good portion of it until completely smooth before returning to the pot.
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Savor a taste of culinary history with this El Bulli-inspired bean soup. Enjoy the rich flavors and creamy texture!
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Frequently asked questions
What kind of beans are best for El Bulli bean soup?
For authentic El Bulli bean soup, use high-quality dried cannellini beans. If dried beans aren’t available, you can substitute with canned cannellini beans, but be sure to rinse them thoroughly. For a slightly different texture, great northern beans can also be used, offering a similar creamy consistency.
Can I make El Bulli bean soup ahead of time?
Absolutely! El Bulli bean soup is even better the next day as the flavors meld. Prepare it completely, let it cool, and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if it has thickened too much.
How do I know when El Bulli bean soup is done cooking?
The soup is done when the beans are tender and creamy, easily mashed against the side of the pot. The broth should be rich and slightly thickened. Taste and adjust seasonings, ensuring the salt and pepper balance. The soup should have a velvety smooth texture, not watery.
What can I serve with El Bulli bean soup?
Serve El Bulli bean soup hot, perhaps with a drizzle of high-quality olive oil and a sprinkle of fresh chives or parsley. Crusty bread is essential for dipping. For a more substantial meal, consider serving it alongside a simple green salad or some grilled artisanal bread rubbed with garlic.
