Rainbow Chard and Cheddar Soufflé

Rainbow Chard and Cheddar Soufflé  

By Lisa Cassell-Arms

Adapted from Mastering the Art of French Cooking by Julia Child

I recently found a source for fresh eggs that happens to be right around the corner from where I live.   So in honor of my lovely fresh eggs, here’s a soufflé.  It's an adaptation of Julia Child's spinach soufflé recipe, that uses a few of my favorite things instead. This is a beautiful pairing with our dry, minerally white wine- Louise Swenson.

seasonsinvermont chard souffle

seasonsinvermont chard souffle

Rainbow Chard and Cheddar Soufflé

Special Equipment:

1 six cup soufflé mold, or 3 two cup ramekins, buttered and sprinkled with finely grated cheese

Preheat oven to 400 degrees

1 tablespoon butter 1 tablespoon shallots, minced 1 cup rainbow chard, blanched and chopped well 1/2 teaspoon truffle salt Black pepper to taste 3 tablespoons butter 3 tablespoons flour 1 cup milk, heated 1/2 teaspoon truffle salt Black pepper to taste Pinch of cayenne pepper 4 egg yolks 5 egg whites Pinch salt 1 cup cheddar cheese, shredded

Prepare the soufflé mold or ramekins with butter and sprinkling of grated cheese.  You can create a parchment collar for the molds and tie it with string, but these soufflés will not likely rise that tall, so really it would only be for show...

Heat the butter in a large saucepan over medium heat.  Add shallots and sauté till soft.  Add chard, truffle salt and pepper and stir for several minutes until wilted and soft.  Remove from heat.

Prepare the soufflé base.  Melt 3 tablespoons butter in 2 1/2 quart saucepan.  Whisk in the flour and cook, stirring constantly until foamy, about 2 minutes. Do not brown.   Remove from heat and whisk in the hot milk all at once.  Beat vigorously with a whisk until well blended.  Whisk in the truffle salt, pepper and cayenne.  Return to heat and whisk until sauce is very thick.  Remove from heat.  Add the egg yolks one by one, whisking continuously until well blended. Stir in the spinach mixture.

Place the egg whites and pinch salt in a mixing bowl and beat on high until stiff peaks form. Stir one fourth of the beaten egg whites into the sauce.  Stir in all but a couple of tablespoons of the cheese into the sauce.  Carefully fold in the rest of the egg whites  and then turn the mixture into the prepared mold(s).  Sprinkle the remaining cheese on top and place on rack in middle of preheated oven.  Reduce the heat to 375 degrees and back for 25-30 minutes until browned.

Serve immediately while puffed or slice and serve at room temperature.

Serves 6

Wine | This soufflé is light and savory.  Serve it with a cold, crisp and dry and minerally white wine like Louise Swenson.   A Muscadet would work nicely as well.

Check out Lisa's food, wine and travel blog at:  www.seasonsinvermont.com

seasonsinvermont

seasonsinvermont

Eggs separated copy

Eggs separated copy

Souffle base copy

Souffle base copy

Rainbow chard copy

Rainbow chard copy

Filled dishes copy

Filled dishes copy

seasonsinvermont chard souffle

seasonsinvermont chard souffle