Wild Garlic And Potato Soufflé Recipes
POTATO SOUFFLE
Seasoned with garlic and lightened with egg whites, a potato souffle is delightfully puffy out of the oven.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Vegetarian Recipes
Number Of Ingredients 9
Steps:
- Heat oven to 375 degrees. Butter an 8-inch-long, 1/4-inch-deep oval gratin dish. Coat with bread crumbs, and set the dish aside.
- In a large bowl, whisk together the potatoes, egg yolks, cream, Parmesan cheese, and garlic until creamy and well combined. Season with salt and pepper, and set the potato mixture aside.
- Place egg whites and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Whip on medium speed until the whites are glossy and stiff.
- Fold the egg whites into the potato mixture. Transfer mixture to the prepared gratin dish, and bake until golden and puffy, about 40 minutes. Top with nutmeg, and serve.
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- For the soup, melt the butter in a large pan, add the onions, cover and cook gently for 10 minutes or until very soft but not brown. (If using spinach, add the chopped garlic cloves and cook for 2 minutes more). Add the potatoes and stock or water, bring to the boil, then cover. Simmer for 20 minutes or until the potatoes are very soft.
- Meanwhile, for the croutons, heat the oven to 200°C/fan180°C/gas 6. Melt the butter in a small pan. Add the garlic and olive oil and take off the heat. Tear the bread into little pieces, put them in a bowl and toss with the garlic butter mix. Spread them out on a baking sheet and bake for 10-12 minutes or until crisp and golden. Remove, sprinkle lightly with salt, then leave to cool.
- Roughly chop the wild garlic (or spinach), then add to the hot soup pan for 2 minutes or until wilted and softened. Cool slightly, then liquidise the soup in batches until smooth. Return to the pan and bring back to a gentle simmer. Stir in the 4 tbsp cream and some salt and ground white pepper to taste. Ladle into warmed bowls, swirl in a little more cream, then serve scattered with the garlic butter croutons and a few wild garlic flowers, if you wish.
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- Heat the oil in a large saucepan. Add the onion and fry on a low heat for 8 minutes, until softened without colouring.
- Add the potatoes and stock. Bring to the boil, reduce the heat and simmer for 20 minutes, until the potatoes are tender.
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