Recipes
Potato, Leek, Chicken and Camembert Cheese Soufflé
4 pers.
40 min
30 min
Ingredients for :
4
people
2
Units
Potatoes
1
Unit
Chicken
1
Unit
Leek
2
Units
Eggs
Pinches
Guérande coarse sea salt
Pinches
Salt, pepper
1
pincée
Muscade
Method :
- Peel and wash potatoes. Cut into pieces and place in a pan of salted water (coarse salt). Bring to a boil and simmer to cook until tender (a knife blade should slide easily into the flesh). Put them through a vegetable mill to obtain a nice thick purée. Transfer to a bowl. Set aside.
- Preheat oven to 180°C (Gas Mark 6). Cut Camembert into 5mm cubes. Set aside.
- Peel, wash and finely chop leek. In a frying pan, heat 10g butter, add leek and sweat for a few minutes. Season.
- Thinly slice the chicken escalope. In a deep frying pan, heat 10g of butter and sauté sliced chicken.
- Separate yolks and egg whites.
- Heat cream and add it (still boiling) to mashed potatoes. Season. Add egg yolks, leek and chicken. Stir well.
- Whisk egg whites to form stiff peaks. Delicately fold into the purée. Lastly, add pieces of Camembert.
- Divide mixture into 4 greased ramekins. Bake in oven for 20 minutes. Serve immediately!
Paysan Breton tip
For the soufflé to rise correctly, grease ramekins with a brush from bottom to top.
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