Souper" Cheese & Celery Souffle
|Condensed cream of celery soup||1 Can (10 oz)|
|Shredded sharp cheddar cheese||1 Cup (16 tbs)|
|Minced onion||2 Tablespoon|
|Minced celery||2 Tablespoon|
|Worcestershire sauce||2 Teaspoon (Original)|
|Finely chopped celery leaves||2 Tablespoon|
|Eggs||6 , separated|
|Cream of tartar||1⁄2 Teaspoon|
Make a 4 inch wide band of triple thickness aluminum foil 2 inches longer than the circumference of a 2 quart souffle dish; wrap band around top of dish height of dish is raised.
Butter inside of dish and foil; set aside.
Combine soup, cheese, onion and celery in a small saucepan; cook, stirring over low heat, until cheese is melted.
Remove from heat; stir in original Worcestershire sauce and celery leaves.
Beat egg whites and cream of tartar in a large mixing bowl until stiff but not dry.
Beat egg yolks in a small mixing bowl until thick and light in color.
Stir yolks into cheese mixture.
Stir one fourth of the egg whites into the cheese mixture; fold remaining egg whites into cheese mixture.
Pour into the prepared souffle dish; bake in preheated 350Â° F oven until a knife inserted into center comes out clean, 50 to 60 minutes.
Carefully remove foil from dish; serve souffle immediately.