“The Phoenix must burn to emerge”

[Saffron & Onion soup in puff pastry]

• Equipment and utensils

  Oven, baking paper, baking sheet, pot, mortar, spatula and ramekins.

• Hawaij spice blend

  ½ tbsp coriander seeds, toasted
  2 whole cloves, toasted
  1 tsp cumin seeds, toasted
  ¼ tsp cardamon seeds (4 - 5 pods)
  ¼ tsp ground turmeric
  ¼ tsp ground cinnamon
  ¼ tsp Aleppo pepper

• Soup

  200 g cherry tomatoes, peeled
  3 large shallots in a quarter
  1 sprig of thyme

  0.1 g saffron threads
  Extra-virgin olive oil

  150 g yellow onion, minced
  50 g garlic, finely minced

  Hawaij spice blend (see recipe below)
  1 tbsp Harissa paste (optional)

  Tamari (50% less salt)
  White vermouth (or dry white wine, instead)
  750 g light vegetable stock

  ¼ cup parsley leaves
  ¼ cup chopped hazelnuts, toasted

  Puff pastry

Preparation/method

For the Hawaij spice blend: Crush and grind the spices using a mortar or spice grind.

For the soup: Line a baking sheet with parchment paper. Dump peeled cherry tomatoes, shallots and thyme onto the sheet, drizzle with olive oil, and sprinkle with a bit of salt and sugar. 

In a pot, toast the saffron threads over low heat until they are just dry, and become brittle and fragrant. Be careful not to burn. 

Add olive oil and simmer for a couple of minutes. Reserve a bit of this oil to brush the puff pastry later on. 

Add the onions and salt to taste, and sweat well until it begins to gain a little colour. Use constant movement to mix the salt well so the onion releases its juices and does not burn. Cook until the onions are soft and sweet. 

Add the spice blend and the harissa paste, stir and cook until fragrant. 

Deglaze with tamari to recover all the juices that have been caramelizing on the bottom of the pot.

When you are going to deglaze, start with a little splash of tamari. Stir, scratching the bottom of the pot with a wooden spoon until the liquid has evaporated. Remember that tamari sauce adds flavour and colour but also salinity, so it is fundamental that in this part of the process, you do not overdo it (add approximately half a spoonful every time you deglaze).

Deglaze with a splash of white vermouth to incorporate the sugars that have gotten stuck to the bottom of the pot, and cook until the alcohol has evaporated.

Repeat this process (deglazing with tamari and white vermouth) twice more to build the flavour base of your soup, and cook until it has the consistency of a toasted compote. 

Add the light stock and bring it to a boil. 

Cook over low heat for 20 minutes. 

Add the roasted cherry tomatoes and shallots and cook for 10 minutes. Remove from the heat and leave to rest until it cools. 

Preheat the oven to 190ºC. 

Put the parsley in a mortar and mash until you have a green paste. Add the chopped and roasted hazelnuts and mush until they have a grainy texture. Add a splash of olive oil and a little soup and mix well until it reaches a uniform paste consistency. Season to taste with salt and pepper, and spread a little on the bottom of the ramekins or individual oven bowls. Ladle the soup among and stir to combine. 

Onto a lightly floured surface, roll out the puff pastry and, using a biscuit cutter or a sharp knife, cut in the form of a disc larger than the opening to your ramekin and cover each ramekin with puff pastry (allowing the edges to overhang) tightly and press to the sides. Brush with a bit of saffron-infused olive oil. 

Bake soup ramekins until pastry puffs and is golden brown. Remove from oven and serve immediately.