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Judion & saffron soup

A Consistent Soup with judion and saffron from the shepherds

Judion & saffron soup

Ready In

30 min

Cooking time

20 minutes

Prep time

10 minutes

Serves

4 people

Ingredients
24 Strands saffron
3 Tbsp / 45ml Prado olive oil
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
1/4 Tsp Catalan oregano
500ml Chicken or vegetable stock
2 Jars El Navarrico judion beans, rinsed and drained
Salt to taste
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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.

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Ingredients
24 Strands saffron
3 Tbsp / 45ml Prado olive oil
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
1/4 Tsp Catalan oregano
500ml Chicken or vegetable stock
2 Jars El Navarrico judion beans, rinsed and drained
Salt to taste
Add all to basket

Add in stock items to your basket

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