Vegetable Soufflé with Chicken

Method

• Rinse onions, peel and mince them into small pieces or dice them. Follow the same steps with the carrots, cutting them into small pieces. (Alternatively, if you don't like the onions, you can just grate it, so you get onion flavor, but not pieces.) Cook the minced vegetables for about 10 minutes from the boil. To check the vegetables, pierce them with a toothpick or a fork. The vegetables are ready when they are soft and easily pierced.

  

  

  

  

• Debone the chicken fillet, separate the skin, and cut into small pieces. Cut the bell peppers into the same small cubes.

  

  

• Separate the egg whites from the yolks. Using the immersion blender, slightly grind the cooled boiled vegetables, spices, and 2 egg yolks. Combine the chicken breast and bell pepper in a mixing bowl.

  

  

  

• Whip the 2 egg whites with a pinch of salt into a steady foam. Gently fold the egg whites into the vegetable-chicken mass with a spatula.

  

  

• Preheat the oven to 350 °F. Pour a bit of water into the tray. Spread the mass into the baking molds and cook the souffle for 20 - 30 minutes. Once the soufflé is ready, allow it to cool slightly before removing it from the molds.