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JUDION & SAFFRON SOUP

A rich, satisfying soup with judion butter beans and saffron
READY IN

30 min

COOKING TIME

20 minutes

PREP TIME

10 minutes

SERVES

4 people

ingredients

  • 24 strands saffron
  • 3 Tbsp / 45ml Nunez de Prado organic olive oil, D.O.P.
IN STOCK
  • 1 /4 cup finely chopped shallots (1-2 small shallots)
  • 1 /4 cup finely chopped celery (about 1 stick)
  • 2 cloves garlic, finely chopped
  • 1 Tsp Valdespino Sherry Vinegar
IN STOCK
  • 1/4 Tsp Catalan oregano
  • 500ml Chicken or vegetable stock
  • 2 Jars El Navarrico judion beans, rinsed and drained
IN STOCK
  • Salt to taste
  • A sprinkle of La Chinata smoked mild paprika
IN STOCK

METHOD

  1. Grind the saffron to a powder in mortar and pestle; stir in 150ml water at approx. 65°C (from a kettle a few minutes after boiling).
  2. Warm the olive oil in a saucepan over medium heat and soften the shallots, celery and garlic.
  3. Add the saffron and its liquid, sherry vinegar, oregano, black pepper and stock; bring to the boil and simmer for 5 minutes; combine with the judión beans and puree with a liquidiser or food processor.
  4. Bring the soup to a gentle simmer and check for salt.
  5. Garnish with a light dusting of pimentón when serving.

ingredients

  • 24 strands saffron
  • 3 Tbsp / 45ml Nunez de Prado organic olive oil, D.O.P.
IN STOCK
  • 1 /4 cup finely chopped shallots (1-2 small shallots)
  • 1 /4 cup finely chopped celery (about 1 stick)
  • 2 cloves garlic, finely chopped
  • 1 Tsp Valdespino Sherry Vinegar
IN STOCK
  • 1/4 Tsp Catalan oregano
  • 500ml Chicken or vegetable stock
  • 2 Jars El Navarrico judion beans, rinsed and drained
IN STOCK
  • Salt to taste
  • A sprinkle of La Chinata smoked mild paprika
IN STOCK

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