Sorrel Soufflé


Sorrel Soufflé

From Monday basketeer Stephanie Johnson.

Hi Katie, Here’s the recipe for the souffle.  It was really good; cheesy and tangy!  I love sorrel.  I had never even seen sorrel before I got my first Tecolote bunch however many years back it’s been.   It was actually quite easy to make, I hope lots of people will try it!   Love, Stephanie

Sorrel Soufflé   (Adapted from Mark Bittman’s Cheese Soufflé in How to Cook Everything)

4 Tbsp. (1/2 stick butter), plus 1 teaspoon

¼ cup flour

1½ cups milk, warmed until hot to the touch

6 eggs, separated

Salt and freshly ground black pepper to taste

Dash cayenne or 1/8 tsp. dry mustard

1 cup grated Parmesan or other hard cheese, like aged asiago, Pecorino Romano

I small shallot, minced

1 cup sorrel puree (1 bunch, stemmed and sautéed in 1 Tbsp. olive oil until it becomes a puree


Preheat the oven to 400°. Use the teaspoon of butter to grease a 2-quart soufflé dish or other deep baking dish, such as a Corningware-type dish. If you want to make individual soufflés, use a little more butter and grease four 1 ½ – to 2-cup ramekins.

Place a medium saucepan over medium heat and add the remaining butter. When it foams,add the flour and turn the heat to medium-low. Cook, stirring, until the mixture darkens a bit, about 3 minutes. Whisk in the milk a little at a time to avoid lumps, and then cook until the mixture is thick, just a minute or two longer.

Turn off heat and stir in the egg yolks, salt, pepper, cayenne or mustard, cheese, shallots

and sorrel puree. Beat egg whites with a pinch of salt, just until they hold soft peaks. Stir a couple of spoonfuls of the beaten whites into the batter, and then very gently—and not overly thoroughly—fold in the remaining whites using a rubber spatula. Be as gentle as possible.

Turn the batter into the prepared dish(es) and bake until the soufflé has risen and is browned on top, about 15 to 40 minutes (the lower timing is for smaller, individual soufflés; a single soufflé will take 30 minutes or more.) Use a thin skewer to check the interior; if it is still quite wet, bake another 5 minutes. If it is just a bit moist, the soufflé is done. Serve immediately.