Judion and Saffron Soup Recipe from Frutta Si
LaSalle
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Judion and Saffron Soup Recipe

Cook Time: 20 minutes

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Servings: 4

Ingredients

  • 24 strands saffron
  • 3 tbsp (45ml) olive oil
  • 1/4 cup shallots (1-2 small shallots), finely chopped
  • 1/4 cup celery (about 1 stick), finely chopped
  • 2 cloves garlic, finely chopped
  • 1 tsp sherry vinegar
  • 1/4 tsp oregano
  • 500ml chicken (or vegetable) stock
  • 2 Jars judion beans, rinsed and drained
  • to taste salt

Preparation

  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 boil and simmer for 5 minutes; combine with the judion beans and puree with a liquidiser or food processor.
  4. Bring the soup to a gentle simmer and add salt as needed.
  5. Garnish with a light dusting of pimentón when serving.

Saffron

Olive oil

Shallots

Celery

Garlic

Vinegar

Oregano

Judion beans

Salt

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