|Broccoli/1 pound/450 gram of fresh spinach/swiss chard leaves||1 3⁄4 Pound (800 Gram)|
|Garlic||1 Clove (5 gm), crushed|
|Milk||1 Cup (16 tbs)|
|Eggs||6 , separated|
|New potatoes||12 Small, washed|
|Fresh mint/Parsley||1⁄4 Cup (4 tbs)|
|Parmesan cheese||1 Tablespoon (To Serve)|
1 Preheat oven to 350°F (180°C).
2 Lightly grease a 8 inch (20 cm) ring pan.
3 In a bowl, soak broccoli or spinach in warm water for 5 minutes.
4 In a pan, boil the broccoli or spinach for 10 minutes.
5 Drain well.
6 Mash broccoli or cut spinach very finely.
7 In a pan, melt 4 tbsp (60 ml) butter.
8 Add garlic and gently fry but do not allow to brown.
9 Stir in flour and cook for 1 minute.
10 Remove from the heat and stir in milk.
11 Return to the heat and allow to boil, stirring all the time.
12 Gradually beat in egg yolks and add broccoli.
13 In a bowl, whisk egg whites until stiff.
14 Fold into the vegetable mixture.
15 Spoon mixture into the prepared ring pan.
16 Set the pan in a baking dish with 1 inch (2.5 cm) warm water.
17 Bake for 45 minutes.
18 In a pan, boil new potatoes until tender (or microwave potatoes, covered and with 1 tsp (5 mL) water, on HIGH 6 minutes).
19 In another pan, melt the remaining 3 tbsp (45 ml) butter (or microwave on HIGH 30 seconds).
20 Add chopped mint and new potatoes.
21 Toss until coated.
22 Place in a covered dish in oven to keep warm.
23 When the souffle is cooked, place a large serving dish on top of the ring pan, carefully turn the plate over and gently turn out the souffle.
24 Fill the center with new potatoes and sprinkle with Parmesan cheese.
25 Serve at once.