Spring soufflé with olive oil from Nîmes PDO

Huile d'olive de Nîmes PDO
Intense flavour
Soufflé printanier à l’huile d’olive de Nîmes AOP
Photo credit: Céline de Cérou
A PDO
Preparation
20 min
A PDO
Cooking time
40 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Starter Main course Spring

Ingredients

A PDO
For 4 personnes
  • 250 g green asparagus
  • 4 eggs
  • 150 g bacon strips
  • 50 g Parmesan
  • 100 g grated cheese
  • 50 cl milk
  • 30 g Nîmes olive oil PDO
  • 20 g of butter
  • 75 g of flour
  • 2 c. à soupe chopped chives
  • 1 pincée pepper

Tip

Why not try asparagus or other seasonal vegetables! When it comes to olive oil, choose a Nîmes olive oil PDO (intense flavour) for its herbaceous notes, with hints of hay, yellow plum and raw artichoke, possibly complemented by red plum and apple.Or another intense-flavoured olive oil: PDO olive oil from Aix-en-Provence, PDO olive oil from Haute-Provence, or a French olive oil of the Picholine variety, such as Rougette de l’Ardèche, Aglandau or Salonenque…

Instructions

  • Preheat the oven to 200°C.
  • Wash and peel (if necessary) the asparagus. Cook them in boiling water until tender. Plunge them into ice-cold water to set the colour.
  • Set aside the asparagus tips (cut them to 3–4 cm).
  • In a saucepan, melt the butter, add the Nîmes olive oil (PDO) and then the flour; cook the mixture, whisking constantly. Set the roux aside and leave to cool.
  • Warm the milk, add the asparagus stalks and blend everything together. Strain through a sieve if necessary.
  • Add the warm asparagus milk to the cold roux, whisk to combine and cook for 10 minutes, stirring constantly. The mixture should thicken. Add the Comté and Parmesan.
  • Separate the egg whites from the yolks. Add 2 yolks to the soufflé mixture.
  • Whisk the egg whites until stiff. Fold them into the mixture.
  • Grease some individual ramekins and fill them three-quarters full with the soufflé mixture. Insert 2 or 3 asparagus tips and a few strips of bacon into the mixture.
  • Bake in a bain-marie for about 15 minutes.
  • Serve straight from the oven!

Tip

Why not try asparagus or other seasonal vegetables! When it comes to olive oil, choose a Nîmes olive oil PDO (intense flavour) for its herbaceous notes, with hints of hay, yellow plum and raw artichoke, possibly complemented by red plum and apple.Or another intense-flavoured olive oil: PDO olive oil from Aix-en-Provence, PDO olive oil from Haute-Provence, or a French olive oil of the Picholine variety, such as Rougette de l’Ardèche, Aglandau or Salonenque…
We recommend...

For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.

Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence. 

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