Leek, chard and cheese soufflé.
Print Recipe
Servings
2 people
Servings
2 people
Leek, chard and cheese soufflé.
Print Recipe
Servings
2 people
Servings
2 people
Instructions
  1. For two persons, mix 4egg yolks with natural yoghurt, seasoning and cheese.
  2. Wilt a good handful of chard and sliced leek, in sufficient boiling water to cover the base of the pan and just enough cooking to blanche for a few minutes. Drain thoroughly. Add greens to yolk mix.
  3. Whisk egg whites and fold into yolk mix with a spatula. Place in a buttered dish, scatter with extra cheese and bake at 200 C for approx. 20minutes until golden and well risen.
Recipe Notes

Works equally well with spinach or watercress but we happen to grow chard!

recipe, photo & styling: wendy barrie

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