A Michelin-Starred Chef Elevates Artichoke Soup With an Unusual Ingredient
Soup is a winter-warming dish that can be whipped up in a multitude of ways. Whether you prefer tomato and basil or leek and potato, there is always a way to switch up flavours. Artichoke soup may not be a commonly served variety, but it makes a great starter. If you're aiming to dazzle guests and bring a touch of Michelin star glamour to your dining table this festive season, Head Chef Steve Smith at Latymer has the ideal recipe. It's featured on Latymer's menu, and it's incredibly easy to rustle up at home. Latymer, a fine dining restaurant in Surrey, has been awarded a Michelin star and 5 AA Rosettes, so if anyone can make a good soup, it's Steve and his team. The Michelin-starred chef is constantly on the hunt for sustainable ingredients to incorporate into his dishes, and here he utilizes leftover coffee grounds to enhance the flavour of the soup. This is a great way to avoid waste in the kitchen.
Leftover Coffee Grounds Boost Flavor and Cut Waste
The chef is constantly on the hunt for sustainable ingredients to incorporate into his dishes, and here he utilizes leftover coffee grounds to enhance the flavour of the soup. This is a great way to avoid waste in the kitchen. The dish relies on simple ingredients, allowing one main component to shine, and most of the ingredients you may already have in your kitchen. Latymer, a fine dining restaurant in Surrey, has been awarded a Michelin star and 5 AA Rosettes, underscoring that if anyone can make a good soup, it is Steve and his team. Mary Berry's one-pot beef stew recipe is perfect for cold days — ready in under 2 hours. Keep warm this winter and regulate blood pressure by adding one ingredient to meals. It also uses simple ingredients, allowing one main component to shine, according to the Express. The majority of ingredients you may already have in your kitchen.
The Michelin Moment on the Side: Crushed Artichokes, Pine Nuts and a Poached Quail Egg
The chef also shared how to add a "Michelin moment" on the side to impress guests even further. It includes using crushed artichokes, pine nuts, chives, mushrooms and a quail egg. The chef advised: "Boil or bake in the oven the artichoke, in the same way you would treat a potato. Peel the skins, remove the discard. The flesh is then crushed with the back of a spoon. Add toasted pine nuts, chives, a few mushrooms, and a little goat's cheese to bind. A quail egg is poached and rolled in mushroom powder."
