Judion and Saffron Soup Recipe

Total Time:

20 minutes(Cooking)



Judion and Saffron Soup Recipe


24 strandssaffron
3 tbsp(45ml) olive oil
1/4 cupshallots (1-2 small shallots), finely chopped
1/4 cupcelery (about 1 stick), finely chopped
2 clovesgarlic, finely chopped
1 tspsherry vinegar
1/4 tsporegano
500mlchicken (or vegetable) stock
2 Jarsjudion beans, rinsed and drained
to tastesalt


  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.

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