Six Herb soufflé
This dish makes an excellent supper dish or as a starter. Never open the door during cooking!
5 eggs, separated
8oz (225g) grated cheddar cheese
1oz (30g) grated parmesan
2oz (60g) butter
2oz (60g) plain flour
½ pint of milk
½oz (15g) each of fresh dill, mint, basil, French parsley, chives (you can use any herbs you like!)
2 sage leaves finely chopped
Preheat oven to 350 F (180deg C) or gas mark 4. Lightly butter a 2 ½ pint (50fl oz) soufflé dish. Melt the butter in a pan, stir in the flour to form a ball and beat for 1 minute
Lower the heat. Slowly stir in the milk with a wooden spoon, beating out any lumps. Remove from the heat and stir in the cheeses. Cool for a few minutes and then beat in the egg yolks until the sauce is smooth and glossy. Add the herbs and season.
Whip the egg whites until very stiff, fold one third of the mixture into the mixture with a metal spoon, then gently fold in the rest.
Pour into the greased dish, making sure the dish is only two-thirds full. Bake for 15 minutes until puffed and golden.
Lovage gives this soup a really fresh flavour not unlike celery or coriander. You could also try basil, spinach, sorrel or nettle.
4 tablespoons of olive oil
4 slices stale bread
1 bunch of lovage leaves chopped
1 garlic clove chopped
½ bunch of parsley chopped
3oz (90g) butter
2 pints of good quslity vegetable or chicken stock
2 whole eggs and one egg yolk
Pout the olive oil over the bread and grill until brown. Sweat the lovage, garlic and parsley in butter until wilted. Pour on the stock and simmer for two minutes.
Beat the eggs with salt and pepper. Place one slice of grilled bread in each bowl. Bring the soup to the boil and slowly pour in the egg mixture, stirring gwntly so it seperates into strands. Season to taste and serve.