Savory Ramp Souffle

This savory dish is a nice, light accompaniment with any meat dish or wonderful just by itself for dinner.  You can either hunt ramps in the woods yourself or pick some up at your local tailgate or farmer’s market now through early May.  Enjoy your local fare!

Ramp Souffle

1 1/2 cups whole milk

1/4t dry thyme & 1 bay leaf

3T unsalted butter

a heaping 1/4 cup of all purpose flour

1/4 cup finely grated Parmesan, plus some for souffle dish

1/2 t kosher salt, plus a pinch

1/8t cayenne

1/4 t freshly grated nutmeg

fresh cracked pepper

4 large egg whites at room temp

few drops of lemon juice or a pinch of cream of tartar

1 cup of grated cheese ( I used cheddar, Monteray jack, and raclette)

2T minced red onion

1/2 bunch (about 8 ) ramps, diced

1T each of fresh sage, parsley, and oregano, minced

Preheat oven to 350 degrees.

Butter your souffle dish or ramekins and sprinkle with Parmesan, place in freezer till ready

Saute ramps and red onion in 1T unsalted butter on medium heat for 2 minutes, remove from heat

Souffle base:  Place milk and dry herbs in a small pot on stove.  Cook on medium heat, just until it starts to simmer, then pull from heat

Meanwhile, melt butter in a saucepan on medium heat, add in flour and stir with wooden spoon for about 2 minutes until it starts to foam

Slowly, whisk in your milk, bring to a boil, and continue to cook for 1 minute, whisking constantly

Pour mixture through a strainer, to remove herbs, in to a mixer bowl and whisk until cool

When cool, add the egg yolks, 1/4C Parmesan, kosher salt, cayenne, nutmeg, and pepper

With a clean mixer bowl, whisk egg whites, lemon juice or tartar, and pinch of salt on low until they begin to foam.  Increase speed to high and whip until soft peaks form

Gently, stir in 1/4 of the whites into your egg yolk mixture, then carefully fold in the rest of the whites just until combined

Spread your cheese, ramp and onion saute, and fresh herbs on top.  Fold another 2-3 times taking care not to deflate the whites

Take souffle dish from freezer, pour in batter and bake until puffy and golden brown, about 30 minutes

Serve immediately and enjoy your hard work!


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