CHEDDAR, BACON, AND SCALLION SOUFFLé

Cheddar, Bacon, and Scallion Soufflé image

Yield Serves 4 to 6

Number Of Ingredients 8

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1/2 cup finely chopped scallion
2 tablespoons unsalted butter
6 slices of lean bacon, cooked, drained, reserving 2 tablespoons of the fat, and crumbled
1/3 cup all-purpose flour
1 1/3 cups milk
cayenne to taste
1 1/2 cups coarsely grated Cheddar (about 6 ounces)
4 large eggs, separated

Steps:

In a small heavy saucepan cook the scallion in the butter and the reserved bacon fat over moderately low heat, stirring, until the scallion is softened, stir in the flour, and cook the roux stirring, for 3 minutes. Add the milk in a stream, whisking, and boil the mixture, whisking, for 2 minutes. Remove the pan from the heat and whisk in the cayenne, the Cheddar, and salt and pepper to taste, whisking until the cheese is melted. Add the egg yolks, 1 at a time, whisking well after each addition, and whisk in the bacon. In a bowl with an electric mixer beat the egg whites with a pinch of salt until they hold stiff peaks, whisk about one fourth of them into the cheese mixture, and fold in the remaining whites gently but thoroughly. Pour the mixture into a buttered 1 1/2-quart soufflé dish and bake the soufflé in the middle of a preheated 375°F. oven for 30 to 40 minutes, or until it is puffed and golden. Serve the soufflé immediately.