Potato Soufflé

Ingredients

• 500 g Potatoes
• 60 g Butter
• 2 tbsp crème fraîche
• 4 eggs
• nutmeg
• Salt
• Pepper (from the grinder)
• 1 bunch mixed herbs (parsley, chervil, dill)
• butter (for the molds)
• 1 onion
• 1 Garlic clove
• 4 tbsp olive oil
• 1 can peeled tomatoes (400 g contents)
• 1 bay leaf
• Salt
• Pepper (from the grinder)
• 0.5 tsp Sugar
• 1 tsp Dried oregano
• 1 bunch Basil

Instructions

1. 1.

   Peel, wash, and cut potatoes into large pieces; boil in salted water for about 25 minutes, then drain and steam off heat before pressing through a potato ricer while still hot. Stir in butter and crème fraîche.

2. 2.

   Separate the eggs. Whisk yolks into the potato mixture and season with salt, pepper, and nutmeg.

3. 3.

   Wash the herbs, shake dry, and finely chop.

4. 4.

   Beat egg whites with a pinch of salt until stiff; fold into the mixture along with the chopped herbs. Spoon the soufflé batter to finger‑width depth around the rim of the molds, place them in a shallow baking dish, pour about 2 cm hot water over them, and bake at 180 °C for approximately 30 minutes until golden.

5. 5.

   For the tomato sauce, peel and finely chop onions and garlic; sauté in warm oil until translucent. Add tomatoes, bay leaf, oregano, and sugar; simmer for about 30 minutes, stirring occasionally, then season and keep warm.

6. 6.

   Finely slice some basil leaves (reserve a few for garnish) and stir into the tomato sauce.

7. 7.

   Carefully loosen the soufflés from the molds with a knife, pour onto a bed of tomato sauce, and garnish with basil leaflets before serving.