Artichoke soup with smoked almond and apple dressing
Recipe by Aaron Duffy,
Executive Head Chef at Castle Leslie Estate
A WORD FROM THE CHEF
This soup is so comforting and delicious, and perfect for this time of year, as artichokes are in season. No doubt many keen gardeners have a few in their vegetable allotments at the moment! Chef Aaron’s recipe is super quick and easy, straight from the Castle Leslie Estate cookery archives. His twist of adding smoked almonds and apple is a wonderful and unexpected addition.
INGREDIENTS
12 artichokes
1 clove garlic
1 onion
50g butter
200ml vegetable or chicken stock
100ml double cream
50g smoked almonds
1 Granny Smith apple
50g good-quality olive oil
30g chopped chives
METHOD
Prepare the soup by peeling the artichokes. Once peeled, thinly slice them. Thinly slice the onion, peel the garlic and cut into small slices.
In a heavy-based pot, add a little oil and bring to a medium-high heat. Add the sliced vegetables and garlic and gently sweat them without adding any colour.
Once softened, add the butter and allow the vegetables to lightly caramelise for 2–3 minutes. Add the stock, bring to the boil, then reduce to a simmer for 20–30 minutes.
Add the cream and continue to simmer for a further 20–30 minutes.
Once the vegetables are soft, blend the soup with a stick blender until smooth. Season well with salt and freshly ground white pepper.
For the garnish, dice the apple and roughly chop the smoked almonds. Mix with the olive oil and chopped chives.
To serve, pour the soup into warm bowls and generously spoon over the smoked almond and apple dressing.
ABOUT THE CHEF
Leading a team of over 30 across six kitchens, including the award-winning Snaffles Restaurant, Aaron Duffy (left) is passionate about local and estate-grown produce. He sources seasonal ingredients from the historic walled garden and estate game, from venison and pheasant to rhubarb and duck eggs. Aaron prides himself on keeping the distance his food travels in metres, not miles, combining sustainability with creativity. Working closely with the estate’s gamekeeper and grounds team, he crafts imaginative, seasonal menus that celebrate the very best of Castle Leslie Estate.