Rainbow Chard Soufflé
User Reviews
4.7
27 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr 1 min
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Servings
2 - 4
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Course
Main Course
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Cuisine
British
Rainbow Chard Soufflé
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A delicious vibrant green Rainbow Chard Soufflé packed with nutrients and flavour!
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Ingredients
- 400 g Rainbow Chard chopped
- 60 g cheddar cheese grated
- 30 g plain flour
- 25 g butter
- 150 mls milk
- ¼ tsp cayenne pepper
- ¼ tsp freshly grated nutmeg
- 2 eggs
- 2 Extra egg whites
- 1 tbsp parmesan or finely grated Cheddar which I used
- salt & pepper
Instructions
- Preheat the oven to 200°C and place a roasting tin with 4 cm of hot water in there.
- Butter a 1 litre soufflé dish.
- Boil the chard for 6 minutes or until tender.
- Squeeze all the water out (I used my potato ricer).
- Blend the chard to form a puree (I used a stick blender).
- Put the milk, butter and flour in a pan over a medium heat and whisk until you have a smooth glossy paste.
- Add the cheddar and beat until it melts.
- Put the chard puree and cheese paste in a bowl and mix in the cayenne, nutmeg, salt and pepper.
- Taste and adjust the seasoning if necessary.
- Next separate the eggs and add 2 of the yolks to the chard mixture and mix in.
- In a large, clean, greaseless bow beat the egg whites until they form stiff peaks (don't over whisk).
- Add 1 tbsp to the puree, then fold in the rest, cutting in with a large metal spoon.
- Spoon into the prepared soufflé dish and top with the grated Parmesan or Cheddar.
- Place in the oven for 30 – 35 minutes until well risen and the top is starting to crack (don't over cook the centre should be moist).
Genuine Reviews
User Reviews
Overall Rating
4.7
27 reviews
Excellent
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