Chard and Roasted Garlic Souffle

20120624-155312.jpg

le recette
Wash and de-stem and roughly chop 3/4 lbs chard. Stream until wilted and drain liquid. Pat with paper towels to remove any excess liquid. Set aside. Preheat oven to 375F
roux
Crush 2 cloves of garlic and put in a sauce pan with 1/2 cup cream. Warm slightly.
In another pan: Melt 1/2 stick butter. Whisk in, until combined and thickened, 1/4 cup flour. Allow to brown for a minute. Add 1 cup whole milk, whisking until incorporated. Remove from heat. Whisk in 4 egg yolks and the cream. Salt and pepper to taste. Add chopped chard.
Beat 4 egg whites until stiff. Add 1/4 whites to roux. Mix. Then add the roux into the whites. DO NOT COMBINE. Just stir it lightly. Then pour into a BUTTERED (none of that spray stuff) 6cup souffle dish or deep pan. Place in a 375F oven for about 30 minutes. Take a picture right when it comes out of the oven. Share it with me. Then eat 🙂

Advertisements

2 responses to “Chard and Roasted Garlic Souffle

  1. That looks absolutely gorgeous!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s