Contrary to popular belief, souffles are not very difficult, as long as you respect the laws of physics. I hope you give this recipe a try, and also experiment with other vegetables. Broccoli, artichokes, leeks, spinach, or any other edible plant you can puree should work with the same basic procedure.
Ingredients
- 1 bunch asparagus, trimmed and cut into 1/2-inch pieces
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup cold milk
- 1 teaspoon kosher salt
- 1 pinch cayenne pepper, or to taste
- ½ clove garlic, minced
- 4 eggs, separated
- ½ cup grated sharp white Cheddar cheese
Directions
Step 1
Cook asparagus in a saucepan of boiling water until bright green but still crisp, about 2 minutes. Transfer asparagus to ice water to stop the cooking process. Drain and set aside.
Step 2
Melt butter in a saucepan over medium-low heat. Whisk in flour and stir until mixture becomes paste-like and light golden brown, about 2 minutes.
Step 3
Whisk milk into butter-flour mixture; bring to a simmer and cook until thick, 2 to 3 minutes. Season with salt and cayenne pepper.
Step 4
Place milk mixture, garlic, and asparagus in a blender and puree until smooth.
Step 5
Pour asparagus mixture into a large bowl; stir in egg yolks and Cheddar cheese.
Step 6
Preheat oven to 375 degrees F (190 degrees C)
Step 7
Generously butter 4 (6-ounce) ramekins
Step 8
Beat egg whites in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak
Step 9
Stir half of egg whites into asparagus cheese mixture until just combined. Gently fold remaining egg whites into mixture.
Step 10
Fill prepared ramekins about 3/4 full and place on a baking sheet; bake in the preheated oven until edges are golden brown, about 20 to 25 minutes
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 239 | |
% Daily Value * | |
Total Fat16g | 21% |
Saturated Fat9g | 44% |
Cholesterol199mg | 66% |
Sodium658mg | 29% |
Total Carbohydrate11g | 4% |
Dietary Fiber3g | 9% |
Total Sugars5g | |
Protein14g | |
Vitamin C7mg | 33% |
Calcium227mg | 17% |
Iron4mg | 19% |
Potassium402mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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