Sorrel and Potato Soufflés

Name: Sorrel and Potato Soufflés
Ingredients: 1 oz (25 g) butter; 8 oz (225 g) potatoes; 1 large handful sorrel leaves; 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

Preparation info

Difficulty
Easy

Appears in

The Potato Year

By Lucy Madden

Published 2015

About

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

Starter
Vegetarian
July

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