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Serves 4
INGREDIENTS:
2 big fennel bulbs, peeled
1 tsp. salt
1 tsp. black pepper
1 cup chive blossoms, washed
2 tbsp. whipping cream
1 oz. Feta cheese, crumbled
4 large egg yolks, beaten
4 large egg whites, beaten until stiff
1/2 oz. margarine, melted
1 tbsp. all-purpose flour, sifted
1/2 cup whole milk
chives blossoms, washed, to garnish
METHOD:
Preheat oven to 350 F (180 C). Put fennel bulbs on a cookie sheet and bake for 45 minutes until cooked.
Meanwhile, add all-purpose flour to the margarine until a thick paste has been formed. Slowly add the milk and cream until the paste becomes thinner and thinner, but not lumpy. A runny sauce should be formed. Season with salt and black pepper and slowly heat until thickened, stirring continuously. Set aside until needed.
Remove fennel bulbs from oven. Using a food processor, puree fennel bulbs. Add salt, black pepper, chive blossoms and egg yolks. Beat until smooth.
Fold in the egg whites until smooth. Pour fennel mixture into a greased soufflé dish. Bake for 20 minutes until golden on top. Garnish with chive blossoms and serve hot with a selection of choice vegetables for a family reunion or party with friends.
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