Blue Cheese Souffle with Asparagus

4.5
Average: 4.5 (2 votes)
(2 votes)
Blue Cheese Souffle with Asparagus
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 1 hr 45 min.
Ready in

Ingredients

for
4
For preparation
butter (for molds, about 200 ml, approximately 6-1/2 ounces)
For the souffle
400 grams floury potatoes
salt
50 grams butter
2 tablespoons Crème fraiche
150 grams Blue cheese
4 eggs
salt
freshly ground peppers
freshly grated Nutmeg
½ bunch mixed Fresh herbs (such as parsley, chervil, dill)
For the asparagus with cream sauce
5 shallots (finely chopped)
2 tablespoons butter
1 tablespoon Vermouth
50 milliliters dry white wine
200 milliliters vegetable stock
100 milliliters Whipped cream
lemon juice
500 grams green Asparagus
sugar
How healthy are the main ingredients?
potatoWhipped creamsalteggNutmegshallot

Preparation steps

1.

For preparation: Preheat oven to 180°C (approximately 350°F). Grease 4 soufflé dishes with butter.

2.

For the souffle: Peel and rinse potatoes, cut into chunks and cook in boiling salted water for about 25 minutes. Once cooked, drain and allow to evaporate. While still hot, press through a food mill or mash. Stir in butter and creme fraiche.

3.

Separate eggs. Stir egg yolks with potato mixture and season with salt, pepper and nutmeg to taste.

4.

Rinse herbs, shake dry and chop finely. Mash blue cheese into chunks with a fork.

5.

Beat egg whites with 1 pinch of salt until stiff. Fold with herbs and cheese into the mixture. Spoon into souffle dishes, to a finger's width below the rim and place into a shallow baking dish. Pour about 2 cm (approximately 3/4 inch) of hot water into baking dish and bake soufflés in preheated oven for about 30 minutes until golden brown.

6.

For the asparagus with cream sauce: Peel shallot, finely chop and sauté in a saucepan with hot butter. Deglaze with wine and vegetable stock and simmer for a few minutes.

7.

Peel lower third of asparagus stalks, rinse and cook in boiling salted water with a little sugar for about 15 minutes.

8.

Strain stock through a sieve, stir in cream and vermouth and let reduce slightly. Stir well and season with salt, pepper and lemon juice.

9.

Warm plates and remove soufflés using a knife around edges of the molds. Place on plates and serve with asparagus and sauce.