Watercress and gruyère soufflé recipe | olivemagazine
Valentine Warner's watercress and gruyère soufflé for two is so delicious you'll find it hard not to eat it all yourself.
Ingredients
- 40g butter plus extra for the dish
- 40g plain flour plus 1 tsp for dusting
- 1 large bunch watercress
- 300ml milk
- 75g gruyère cheese finely grated
- 3 large free-range eggs separated
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