El Bulli Bean Soup Masterpiece (Print Version)

# Ingredients:

→ Bean Base

01 - 450 g dried white beans (Great Northern or cannellini), soaked overnight
02 - 1 large onion, roughly chopped
03 - 2 carrots, roughly chopped
04 - 2 celery stalks, roughly chopped
05 - 4 cloves garlic, minced
06 - 1 bay leaf
07 - 1 sprig fresh thyme
08 - 2 tablespoons olive oil
09 - 2 litres vegetable broth or water
10 - Salt, to taste
11 - Freshly ground black pepper, to taste

→ Bean Puree

12 - 2 cups cooked white beans (reserved from base)
13 - 120 ml vegetable broth or cooking liquid from beans
14 - 2 tablespoons olive oil
15 - Salt, to taste
16 - Freshly ground white pepper, to taste

→ Sautéed Vegetables

17 - 1 red bell pepper, finely diced
18 - 1 yellow bell pepper, finely diced
19 - 1 zucchini, finely diced
20 - 1/2 red onion, finely diced
21 - 2 cloves garlic, minced
22 - 2 tablespoons olive oil
23 - Salt, to taste
24 - Freshly ground black pepper, to taste

→ Chorizo Oil and Garnishes

25 - 115 g Spanish chorizo, finely diced
26 - 120 ml olive oil
27 - Fresh parsley, chopped
28 - Crusty croutons (optional)
29 - Extra olive oil, for drizzling

# Instructions:

01 - In a large bowl, cover dried white beans with ample cold water and soak overnight (at least 8 hours) to soften and shorten their cooking time.
02 - Drain soaked beans and rinse thoroughly under cold running water to remove impurities.
03 - In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery. Sauté for 5–7 minutes until vegetables are softened and translucent.
04 - Incorporate minced garlic, bay leaf, and thyme sprig. Sauté for 1 minute until fragrant, ensuring the garlic does not brown.
05 - Add drained beans to the pot. Pour in vegetable broth or water to fully submerge beans.
06 - Bring mixture to a boil, reduce to low heat, cover, and simmer for 90–120 minutes, stirring occasionally, until beans are tender and creamy.
07 - Season cooked beans with salt and freshly ground black pepper to taste, adjusting to preference.
08 - Remove 2 cups cooked beans with a slotted spoon. Transfer to a blender with vegetable broth and olive oil. Blend until smooth and creamy, adding more liquid if necessary.
09 - Season bean purée with salt and ground white pepper to maintain a pale color.
10 - Stir the purée back into the pot with the remaining soup, mixing well for a velvety texture.
11 - Simmer on low heat for 15–20 minutes to blend flavors, stirring occasionally.
12 - Finely dice both bell peppers, zucchini, and red onion. Mince garlic.
13 - Heat olive oil in a skillet over medium heat. Sauté diced red onion for 3–5 minutes until softened.
14 - Add diced bell peppers and zucchini. Sauté for 5–7 minutes until vegetables are tender-crisp.
15 - Add minced garlic and sauté for 1 minute until fragrant.
16 - Season sautéed vegetables with salt and freshly ground black pepper to taste.
17 - Place diced chorizo and olive oil in a small saucepan. Heat over low for 10–15 minutes until chorizo is crispy and aromatic.
18 - Strain chorizo oil through a fine sieve, reserving crispy chorizo bits for optional garnish.
19 - Taste soup and adjust seasoning with salt, pepper, or a squeeze of lemon as desired.
20 - Ladle soup into warm bowls. Top each serving with sautéed vegetables, optional crispy chorizo, parsley, croutons, and a drizzle of chorizo oil or olive oil.

# Notes:

01 - Soaking beans overnight enhances texture and digestibility, while blending a portion of beans with olive oil creates a luscious, velvety body.

Back