Chicory Soufflé

Cut off the thicker stems from the chicory leaves and cook them

Drain and chop. Reserve

Place the milk, cornstarch, and salt in a pan and bring to a boil

Cook, stirring constantly for 3 minutes or until thickened

Let cool

Add the egg yolks and mix well

Add the chopped chicory, parsley, and mix well

Beat the egg whites until stiff and gently fold into the previous mixture

Pour into a 20 cm diameter refractory pan and bake in a hot oven (200°C) for 40 minutes

Let rest for 8 hours.