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Nettle Souffle

Notes

You can also make this Nettle Souffle using dried nettle. Combine 2 tablespoons dried nettle with 1/2 cup milk, and allow to steep while you saute onion. After onion and flour are cooked, add nettle and milk mixture and cook until it thickens slightly. Add this combination to the beaten egg yolk, and continue preparing as described above.

Ingredients

1 1⁄2 cup
water
4 cup
young nettle tops
2 tbsp
olive oil or butter
1 medium
onion or leek, minced
2 tbsp
flour
1⁄2 cup
milk or nettle broth
3  
egg yolks, beaten
1⁄2 tsp
salt
1 cup
sharp cheddar cheese, grated
1⁄2 cup
goat cheese
3  
egg whites, stiffly beaten

Instructions

Cook nettle in boiling water for 5-10 minutes. Drain well; save broth. Puree nettle in blender or food processor; set aside.

Saute onion in oil until golden. Add flour and cook, stirring for 2 minutes. Slowly add 1/2 cup nettle broth or milk and cook, stirring often until dry and thick. Add a little of this at a time to the beaten egg yolk, until they are well mixed. Now stir in nettle puree, salt and cheese.

Last, carefully fold in egg whites. Put in a souffle dish or carefully spoon into ramekins. Bake in a water bath at 350 degrees until firm, 30-40 minutes.

Nettle Souffle

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