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!
Pin my Rainbow Chard Souffle for later!
Rainbow Chard Soufflé
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
- Preheat the oven to 200°C and place a roasting tin with 4 cm of hot water in there.
- Butter a 1 litre soufflé dish.
- Boil the chard for 6 minutes or until tender.
- Squeeze all the water out (I used my potato ricer).
- Blend the chard to form a puree (I used a stick blender).
- Put the milk, butter and flour in a pan over a medium heat and whisk until you have a smooth glossy paste.
- Add the cheddar and beat until it melts.
- Put the chard puree and cheese paste in a bowl and mix in the cayenne, nutmeg, salt and pepper.
- Taste and adjust the seasoning if necessary.
- Next separate the eggs and add 2 of the yolks to the chard mixture and mix in.
- In a large, clean, greaseless bow beat the egg whites until they form stiff peaks (don't over whisk).
- Add 1 tbsp to the puree, then fold in the rest, cutting in with a large metal spoon.
- Spoon into the prepared soufflé dish and top with the grated Parmesan or Cheddar.
- 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).
Jacqueline Roberts
A feast for the eyes
peter @feedyoursoultoo
Really interesting use of the chard. Love the contrast of colors it provides and I am sure the flavor addition was great.
Camilla
Thanks Peter it was fab:-)
Keep Calm and Fanny On
I do love brightly coloured foods, especially soufflés, so this is perfect… I bet its really tasty too! Thanks..
Camilla
Thanks Fanny, it really was super tasty:-)
Ursula Hunt
I will have to try a souffle, I have never made one
Camilla
Oh you should Ursula and this is a nice simple recipe without paper and string as I can’t be doing with fuss!
Maya Russell
A very lucious green souffle! I have never cooked with chard. It seems very nutritious so wonder why it is not more popular here.
Camilla
I hadn’t either, I think a lot of people grow it on their allotments!
Paul Wilson
Great use for chard.
Camilla
Thanks Paul:-)
Dom
wow! look how dark green this souffle is! It’s quite shocking and quite quite beautiful!…. I do adore a souffle and it is the perfect egg dish for Simply Eggcellent, so thanks for the link-up!
Camilla
Thanks, Green is my favourite colour Dom:-)
Julie
You don’t say in the recipe but you obviously only used the leaves. What did you do with the lovely rainbow stalks?
Camilla
Julie the whole lot just got boiled and blitzed hence there was nothing to say!
Heather Haigh
I’ve never been brave enough to make a souffle – yours seems to have turned out really well.
Camilla
It’s my second time and it’s worked both times so you really should give it a go:-)
Gabriel @ The Dinner Special podcast
Wow! Kermit would be proud indeed. That fantastic colour. I’m a big fan of rainbow chard and never thought of making a souffle with it, but you have me convinced that this would make for a wonderful meal.
Camilla
Thanks Garbriel – it really was tasty:-))