VEGETABLE CHEESE SOUFFLE
Make and share this Vegetable Cheese Souffle recipe from Food.com.
Provided by Mimi Bobeck
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F.
- To Make Roux: Melt butter, then blend in flour, salt, and cayenne pepper. Add milk all at once. Cook over medium heat until mixture thickens and bubbles. Remove from heat. Add cheese, and stir until melted.
- Beat egg yolks in a separate bowl until thick and lemon colored. Slowly add to cheese mixture, stirring constantly. Reserve, cover and keep warm,.
- Sauté mushrooms, red peppers, and broccoli or asparagus tips in olive oil, and reserve.
- Beat egg whites to stiff peaks.
- In a mixing bowl, add 2 cups roux to vegetables and fold in egg whites.
- Pour into an ungreased souffle dish.
- Bake in a hot water bath for 15-20 minutes or until "top hat" is slightly brown.
- Sprinkle with confectioners' sugar and serve immediately.
Nutrition Facts : Calories 327.8, Fat 25.4, SaturatedFat 14.7, Cholesterol 160.1, Sodium 565, Carbohydrate 8.2, Fiber 0.6, Sugar 1.1, Protein 17
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Principal Greene
[email protected]This souffle was amazing! It was light and fluffy, with a delicious cheesy flavor. I will definitely be making it again.
TOFAN PLAYS
[email protected]I was disappointed with this recipe. The souffle didn't rise very much and it was a bit dry.
Bilal Chadhar
[email protected]This souffle was easy to make and it tasted great. I would definitely recommend it.
Pitah Mburu
[email protected]I've tried this recipe a few times and it's always turned out great. It's a great way to use up leftover vegetables.
erdene bat
[email protected]This souffle was delicious! The cheese and vegetables were a perfect combination. I will definitely be making this again.
Ryu27
[email protected]I made this souffle for a dinner party and it was a huge hit! Everyone loved it. I will definitely be making it again.
Sunday Oturu
[email protected]This recipe was a disaster! The souffle didn't rise and it was way too salty. I don't recommend this recipe.
Rajesh Gharti
[email protected]This souffle was a bit too cheesy for my taste, but my kids loved it. I'll probably use less cheese next time.
Threedee Buisness
[email protected]This was my first time making a souffle and it turned out great! I was worried it would be difficult, but it was actually quite easy. I'm definitely making this again.
Brandon Wally
[email protected]I've made this souffle several times now and it's always a crowd-pleaser. It's so easy to make and it's always a hit. I love that I can use whatever vegetables I have on hand.
Holly Baker
[email protected]This vegetable cheese souffle was a delight! It was light and fluffy, with a cheesy, flavorful interior. I followed the recipe exactly and it turned out perfectly. I served it with a side salad and it was a hit with my family.