Rainbow Chard Soufflé

Rainbow Chard Souffle if a light and fluffy souffle bursting with flavour from the Cheddar and Parmesan cheeses as well as a kick of cayenne pepper!

I was lucky enough to pick up 2 packets of Rainbow Chard for pennies on one of my recent bargain shops; it’s becoming like a lucky dip and I never know what I’ll come home with! I’ve never been one for planning my meals for the whole week so having to come up with new recipes lead by the ingredients is suiting just fine – it’s a little like my own version of Ready, Steady, Cook!

Anyway I did my usual shout out on Facebook for some inspiration but this time there wasn’t much to be had. I’d never cooked or even eaten chard before so after a good think I decided to make a soufflé based on a recipe I once cooked over 20 years ago.

It was a recipe for Broccoli Cheese Soufflé from Delia Smith’s Complete Cookery Course (this was my bible when I first got married). However, at the time I had a complete brain freeze and made it with sprouts instead (it was shortly after Christmas). It was only as I was serving it to hubby that I burst out laughing realising my mistake!

But mistake or not it was really good so it didn’t matter – I still haven’t tried it with broccoli and that was the last time I made a soufflé!

So fast forward to my new take on this recipe, Rainbow Chard Soufflé, it worked really well and the colour – well Kermit would be proud! The recipe serves 4 (or 2 hungry adults) but I would pad it out with some cold meats or bacon if you’re a meat eater or maybe some crusty bread if you’re not.

Not only is this soufflé delicious but it’s nutrient packed too as chard is an excellent source of vitamins A, K and C as well as various minerals and fibre!

Have you ever swapped an ingredient in a recipe without realising it? Do share your stories in the comments box!

For more chard inspiration you might like to check out these recipes:

• Rainbow Chard & Leek Quiche – Utterly Scrummy
• Chard & New Potato Dhal – The Veg Space
• Red Pepper & Chard Pesto – BakingQueen 74

I’m entering this Rainbow Chard Soufflé into Credit Crunch Munch which I run with Fuss Free Flavours and is this month hosted by Food Glorious Food. As Chard is in season I’m entering Simple and in Season over at Ren Behan. As my recipe contains eggs I have to enter Simply Eggcellent over at Belleau Kitchen, Then there’s Extra Veg run by Fuss Free Flavours and Utterly Scrummy and hosted by Jen’s Food and finally Meat Free Mondays which is hosted by Tinned Tomatoes!

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4.63 from 8 votes

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Rainbow Chard Soufflé

A delicious vibrant green Rainbow Chard Soufflé packed with nutrients and flavour!

Course Main

Cuisine British

Keyword chard, eggs, vegetarian

Prep Time 20 minutes

Cook Time 41 minutes

Total Time 1 hour 1 minute

Servings 2 - 4

Author Camilla Hawkins

Ingredients

• 400 g Rainbow Chard chopped
• 60 g Cheddar cheese grated
• 30 g Plain flour
• 25 g Butter
• 150 mls Milk
• ¼ tsp Cayenne pepper
• ¼ tsp Freshly grated nutmeg
• 2 Eggs
• 2 Extra egg whites
• 1 tbsp Parmesan or finely grated Cheddar which I used
• Salt & pepper

Instructions

1. Preheat the oven to 200°C and place a roasting tin with 4 cm of hot water in there.
2. Butter a 1 litre soufflé dish.
3. Boil the chard for 6 minutes or until tender.
4. Squeeze all the water out (I used my potato ricer).
5. Blend the chard to form a puree (I used a stick blender).
6. Put the milk, butter and flour in a pan over a medium heat and whisk until you have a smooth glossy paste.
7. Add the cheddar and beat until it melts.
8. Put the chard puree and cheese paste in a bowl and mix in the cayenne, nutmeg, salt and pepper.
9. Taste and adjust the seasoning if necessary.
10. Next separate the eggs and add 2 of the yolks to the chard mixture and mix in.
11. In a large, clean, greaseless bow beat the egg whites until they form stiff peaks (don't over whisk).
12. Add 1 tbsp to the puree, then fold in the rest, cutting in with a large metal spoon.
13. Spoon into the prepared soufflé dish and top with the grated Parmesan or Cheddar.
14. Place in the oven for 30 – 35 minutes until well risen and the top is starting to crack (don't over cook the centre should be moist).