- TORONTO, ON (M5H2M3)
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Total Time:
20 minutes(Cooking)Servings:
4Ingredients
| 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
- 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).
- Warm the olive oil in a saucepan over medium heat and soften the shallots, celery and garlic.
- 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.
- Bring the soup to a gentle simmer and add salt as needed.
- Garnish with a light dusting of pimentón when serving.
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