Vegetable Cheese Soufflé

Vegetable Cheese Soufflé

Yield: Makes one soufflé or 6 servings

Breakfast/Lunch

Ingredients

  • ¼ cup butter
  • ¼ cup flour
  • ½ tsp. salt
  • ¼ tsp. cayenne pepper
  • 1 cup milk
  • 8 oz. grated sharp cheddar cheese
  • 3 egg yolks
  • 6-8 sliced mushrooms
  • 2 Tbsp. diced red bell peppers
  • ½ cup diced broccoli
  • 2 tsp. olive oil
  • 6 egg whites
  • Confectioners’ sugar

Instructions

  1. Preheat oven to 450 degrees.
  2. 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.
  3. Beat egg yolks in a separate bowl until thick and lemon colored. Slowly add to cheese mixture, stirring constantly. Reserve, cover, and keep warm.
  4. Sauté mushrooms, red peppers, and broccoli in olive oil and set aside.
  5. Beat egg whites to stiff peaks.
  6. In a mixing bowl, add 2 cups roux to vegetables and fold in egg whites.
  7. Pour into an un-greased soufflé dish.
  8. Bake in a hot water bath for 15-20 minutes or until “top hat” is slightly brown.
  9. Dust with confectioners’ sugar and serve immediately.

Notes

Equipment needed: Measuring cups and spoons, Saucepan w/lid, Bowls, Whisk, Grater, Knife, Sauté pan, Rubber spatula, Soufflé dish, Baking pan (9x13 in.), Hand-held strainer and spoon.

Recipe Management Powered by Zip Recipes Plugin
http://lilchefschool.com/vegetable-cheese-souffle/
Share
Phone: 1.949.679.8390
15435 Jeffrey Road, #132
Irvine, CA 92618
Style switcher RESET
Body styles
Color settings
Link color
Menu color
User color
Background pattern
Background image