Saturday, April 13, 2013

Savory souffles

Souffles are pretty easy to do once you've got the hang of separating eggs and whipping them into stiff peaks and folding them in (MAFC I 157). Once you have the trick of this, it's possible to vary this infinitely by adding leftovers to the bottom of the dish before turning in the souffle mixture, or putting half the mixture in and then the leftovers, and then the rest.

And of course you can vary the condensed cream soups many, many ways. Campbell's Cream of Celery is a good base for fish souffles, as is Cream of Shrimp (MAFC I pp. 166-171). The Campbell's Cream of Chicken and Herbs is a good base for poultry souffles. Cream of Mushroom with Roasted Garlic is good too. These taste less like, well, canned soups!

Serves 4 as a starter

Preheat the oven to 425

1 10oz can cream of mushroom soup (or cream of chicken, cream of broccoli, etc.)
4 egg yolks
4 egg whites
OPTIONAL: grated cheddar cheese

  1. In bowl combine soup and yolks.
  2. Beat egg whites until stiff.
  3. Fold into soup mixture.
  4. Turn into a buttered one-liter souffle or casserole dish (olive oil spray is fine) or individual souffle dishes. The mixture should fill just over half of the dish.
  5. Sprinkle with grated Parmesan cheese if desired.
  6. Bake at 425 for 25 minutes (15 minutes for individual ones).
  7. Serve immediately.
2 eggs
1 can cream of mushroom soup
1 small onion, chopped
1/8 tsp. garlic powder
1/2 tsp. salt
1-10 oz. pkg. frozen spinach, thawed and drained
1/8 tsp. nutmeg
  1. Heat oven to 350
  2. Put eggs, soup, onion, garlic powder and salt into blender and blend for 30 seconds
  3. Add spinach and nutmeg and blend for 30 seconds
  4. Pour into an ungreased casserole dish
  5. Bake 50-60 minutes

No comments: