Sorrel and Potato Soufflés

Serve these little soufflés as a first course. A well-flavoured tomato sauce goes well with them but is not essential.

Ingredients

  • 8 oz (225 g) potatoes
  • 1 large handful sorrel leaves
  • 1 oz (25 g) butter
  • 2 oz (50 g) cottage cheese
  • 2 oz (50 g) sour cream or fromage blanc
  • 1 tablespoon chopped chives
  • 2 eggs, separated
  • 4 teaspoons Parmesan, grated

Method

Boil the cleaned potatoes and, when cool enough to handle, push off the skins. Put the potato flesh through a sieve and weigh out the required amount.

Strip the coarse stems from the sorrel leaves, wash well and cook quickly in ½ oz (15 g) of the melted butter, turning around in the pan until the sorrel is just wilted.

Put the remaining butter around 4 ramekins and put a spoonful of the cooled sorrel in the bottom of each. Add the cottage cheese, the sour cream and chives to the potato. Beat in the egg yolks until the mixture is very smooth, then whip the egg whites stiffly and fold in.

Divide the mixture between the ramekins, sprinkle with the Parmesan and cook for 10 minutes in a hot oven (gas mark 7/425°F/220°C).

In Simmond’s Vegetable Kingdom, published c. 1879, it is reported that a Professor Bollman of the Russian Agricultural Institute accidentally discovered that drying potato tubers at a sufficiently high temperature protected the plants against potato disease.

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