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🍽️ Spring Soufflés with Arugula

320 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Wash the carrots thoroughly.
  3. 3. Peel the carrots and remove the ends.
  4. 4. Cut the carrots into small cubes.
  5. 5. Peel the kohlrabi.
  6. 6. Cut the kohlrabi into small cubes as well.
  7. 7. Halve the onion.
  8. 8. Remove the outer layers of the onion.
  9. 9. Dice the onion finely.
  10. 10. Heat one tablespoon of olive oil in a pan over medium heat.
  11. 11. Add the diced onions to the hot pan.
  12. 12. Sauté the onions for one to two minutes until they become translucent.
  13. 13. Add the prepared carrot and kohlrabi cubes to the pan.
  14. 14. Add the peas to the pan.
  15. 15. Sauté all the vegetables together for two to three minutes.
  16. 16. Season the vegetable mixture with salt and pepper.
  17. 17. Let the vegetable mixture cool down briefly.
  18. 18. Separate the egg yolks from the egg whites.
  19. 19. Place the egg yolks in a bowl.
  20. 20. Add the soft butter to the egg yolks.
  21. 21. Beat the egg yolk and butter mixture until creamy using a hand mixer and a whisk.
  22. 22. Stir the goat cream cheese into the egg yolk mixture.
  23. 23. Stir the cream into the mixture.
  24. 24. Add the breadcrumbs to the bowl.
  25. 25. Add the Parmesan to the bowl.
  26. 26. Mix all ingredients in the bowl thoroughly.
  27. 27. Place the egg whites in a separate, clean bowl.
  28. 28. Beat the egg whites until stiff peaks form using a hand mixer.
  29. 29. Add the cooled vegetable mixture to the egg yolk cream.
  30. 30. Gently fold the egg yolk and vegetable mixture into the beaten egg whites.
  31. 31. Grease four to six small ramekins with a little oil or butter.
  32. 32. Fill the soufflé mixture into the prepared ramekins.
  33. 33. Place the ramekins in the preheated oven.
  34. 34. Bake the soufflés for about 40 minutes.
  35. 35. Remove the soufflés when they are golden brown.
  36. 36. Wash the arugula thoroughly.
  37. 37. Spin the arugula dry.
  38. 38. Tear the arugula into bite-sized pieces.
  39. 39. Distribute the arugula onto the serving plates.
  40. 40. Pour the white wine vinegar into a small bowl.
  41. 41. Add the remaining olive oil to the vinegar.
  42. 42. Season the vinegar and oil mixture with salt and pepper.
  43. 43. Drizzle the arugula with the vinegar and oil mixture just before serving.
  44. 44. Invert the hot soufflés directly onto the arugula.

Nutrition per serving