Potato and Chives Soufflé with Chives Cream
🛒Ingredients (Grocery List)
For the Soufflé
2 pounds Yukon Potatoes, peeled, rinsed, and cut into quarters
1 tsp coarse sea Salt
2 fresh or dried imported Bay leaves
5 large Eggs, separated
3/4 cup Crème Fraîche or Heavy Cream
3/4 tsp ground Nutmeg
1 large bunch fresh Chive, divided in half
Generous 2 tbsp Parmigiano-Reggiano, finely grated
Salt and Pepper
For the Garnish
1 cup Crème Fraîche or Heavy Cream, chilled
Pinch of Fine Sea Salt
Several grinds of Black Pepper
🍴Serves: 4 to 6
⏰Prep Time: 10 min
⏱️Cook Time: 15 min
🥣Instructions
1. Butter a 3-quart soufflé mold, or 4 to 6 ramekins. Preheat the oven to 425 degrees.
2. Place the Potatoes in a medium saucepan, cover them by 2 inches with water, add 1 teaspoon of coarse Salt and the Bay leaves, and bring to a boil over medium-high heat. Lower the heat to a simmer and cook the Potatoes until they are very tender through, about 20 minutes.
3. When the Potatoes are cooked, drain them, remove and discard the Bay leaves, and return the Potatoes to the pot. Crush them with a potato ricer or a fork. They don’t need to be entirely smooth, but they shouldn’t be any large chunks. Whisk in the Cream, Egg Yolks, and Nutmeg.
4. Mince half of the Chives, then fold them into the Potatoes along with the Cheese. Taste for seasoning and add Salt and Pepper to taste.
5. Place the Eggs whites in a large bowl and whisk to soft peaks. Fold the whites into the Potato mixture until thoroughly combined, adjust the seasoning, then carefully pour the mixture into the prepared bowl or ramekins. Place in the center of the oven and bake until the top is golden, about 15 minutes.
6. While the Soufflé is cooking, whisk the Crème Fraîche or Heavy Cream in a bowl until it makes soft peaks. Mince the remaining Chives and fold them into the Crème Fraîche or Heavy Cream, Then Season with Salt and Pepper.
7. Remove from the oven and serve immediately with the Cream alongside.
