More on tomato passata here.Įl Bulli probably made their own from fresh tomatoes. It’s readily available in Australian supermarkets nowadays, alongside pasta sauces. Tomato passata – Pureed, strained pure tomatoes, sometimes labelled “tomato puree” in the US ( here’s a photo of Mutti tomato passata sold at Walmart). But I’ve included directions in the recipe for making this with dried beans. I opted for canned for convenience however so I (you!) can make this soup right now. El Bulli made this with dried beans they cooked themselves, which do taste better than canned. Vegetable stock (forgive the typo above, I will fix it!) – Store-bought is fine but honestly, homemade vegetable stock is a cinch to make and takes this soup from good to great! Somehow I cannot imagine El Bulli making this with packet stock! 😂īeans – Just everyday canned cannellini beans. It really makes this otherwise very simple soup! Ingredients in the soup There’s two parts to this bean soup: the bean soup itself and picada, a pesto-like condiment used in Catalan cuisine. I was specifically looking for a vegetarian bean soup so I left it out, and still thought it was delicious. The original recipe from “ The Family Meal” El Bulli cookbook contains clams. but hey! It’s about flavour first, looks second! I’m sure El Bulli plated up their soup a lot fancier than I have …. No dehydrators, Pacojets or xanthan gum needed for this one, I promise! All it is is just a good, traditional Spanish bean soup topped with a deliciously punchy, pesto-like picada that really brings it home. The bean soup I’m sharing today is based on a recipe from the book. This food is definitely much closer to home and on my level!!😂 A collection of these recipes is published in “ The Family Meal” El Bulli cookbook. The dishes cooked by the kitchen for staff meals however were much more recognisable, home-style fare by comparison. Quite a step up from the sort of nosh I’m used to sharing on this website! Even billionaires and Hollywood elites would chopper in, clamouring for a chance to taste mind-bending nouveau-Spanish dishes like spherified liquid olives and the “vanishing ravioli”. This 3-Michelin restaurant run by the chef Ferran Adrià is best known as a pioneer of molecular gastronomy – a highly technical, innovative style of food that sought to redefine traditional preconceptions of food and dining.įamously only open for 5 months of the year, landing a reservation in its heyday was akin to striking gold. If this tasty little number is good enough for the folks behind this world class restaurant, it’s good enough for the rest of us! Bean Soup from El BulliĮl Bulli was a restaurant in Catalonia, Spain, that cemented its place in dining history as one of the world’s all-time greatest restaurants. It’s a simple bean soup from the El Bulli staff cookbook. But fear not! This is not a complex Michelin star dish. This Bean Soup comes to you from El Bulli restaurant, famed in its time for topping the World’s 50 Best Restaurant list, year after year.

Bean soup recipe