In an innovative move that brings gourmet cooking into home kitchens, a celebrated Michelin-starred chef has revealed his secret for creating an extraordinary soup using a surprising leftover ingredient.
Head Chef Steve Smith from the acclaimed Latymer restaurant in Surrey has shared his method for making a remarkable Jerusalem artichoke soup that incorporates used coffee grounds to build flavour complexity while reducing kitchen waste.
The Sustainable Chef's Secret Ingredient
At a time when sustainability is increasingly important in the culinary world, Chef Smith demonstrates how everyday leftovers can be transformed into something exceptional. His approach to using leftover coffee grounds provides an eco-friendly solution that many households can easily adopt.
The chef, who helms a restaurant holding both a Michelin star and 5 AA Rosettes, explained that this technique adds remarkable depth to the soup's flavour profile while preventing coffee grounds from ending up in the bin.
Creating the Michelin-Starred Soup at Home
The recipe itself relies on straightforward ingredients that allow the Jerusalem artichoke to take centre stage. According to the Express, most home cooks will likely already have many of these components in their kitchens.
To create this distinctive soup, you'll need: 250g unsalted butter, 100g chopped onion, 100g used coffee grounds, one garlic clove, one thyme sprig, 1kg peeled Jerusalem artichokes, 1.5L vegetable stock, 500ml creme fraiche, and salt and pepper to taste.
The method begins by melting butter in a heavy-bottomed pan and sautéing the artichokes, shallots, and garlic until they achieve a caramelised colour. Next, add the stock, bring to a boil, then simmer until the artichokes are thoroughly cooked.
The crucial step comes when you add the coffee grounds and allow them to infuse for ten minutes before blending the mixture. Finally, pass the soup through a sieve, stir in the creme fraiche, and season with salt and white pepper.
Elevating the Dish with a Michelin Moment
For those looking to recreate the full fine-dining experience, Chef Smith provided additional guidance for creating an impressive garnish. His recommendation includes crushed artichokes combined with toasted pine nuts, chives, mushrooms, and a touch of goat's cheese to bind the mixture.
The chef advises treating the artichoke for the garnish similarly to how you would prepare a potato—either boiling or baking it before peeling and crushing the flesh. The finishing touch involves a poached quail egg delicately rolled in mushroom powder.
This approach demonstrates how professional chefs build layers of texture and flavour, transforming a simple soup into an extraordinary culinary experience worthy of any festive gathering.
