Name: BCN Taste & Traditions Charred Organic Leek Soup With Romesco And Charcoal Oil Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Spanish
Ingredients: 4 cups Organic leeks; 2 cups Potatoes; 4 cups Vegetable broth; 2 tablespoons Olive oil; 1 teaspoon Salt; 1 teaspoon Black pepper; 1 tablespoon Fresh thyme

Walnut Chorizo, Fried Poached Egg, Saffron Rice Cake, Garlic Chips, Foie Gras Soup Dumpling, Caramel Miso Pork Belly, Octopus “Karaage” Meat Cone. Paired with Abandon Ship Smoked Lager and PHG Sake Pomegranate, hibiscus, and green tea infused session Sake.

SHARED RAPID MINI COURSES (FAMILY STYLE)

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Crema de calçots, romesco y aceite de carbón

In a small bowl, mix the olive oil and activated charcoal powder until well combined. Set aside.

Prepare the Charcoal Oil

Heat a grill or grill pan over medium-high heat. Cut the leeks in half lengthwise and brush with olive oil. Grill until charred and tender, about 5-7 minutes.

Char the Leeks

In a large pot, heat olive oil over medium heat. Add chopped charred leeks and diced potatoes. Sauté for 5 minutes, then add vegetable broth, salt, pepper, and thyme. Simmer for 20 minutes or until the potatoes are tender.

Cook the Soup

Using an immersion blender, blend the soup until smooth. Adjust seasoning if necessary.

Blend the Soup

Organic leeks

Potatoes

Vegetable broth

Olive oil

Salt

Black pepper

Fresh thyme