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Light As A Cloud Souffle

Canadian.Recipes's picture
  Milk 2 Cup (32 tbs)
  Cream cheese 8 Ounce, softened
  Salt 3⁄4 Teaspoon
  Soft bread cubes 3 Cup (48 tbs) (1/2 Inch)
  Snipped parsley 1 Tablespoon
  Grated onion 1 Tablespoon, grated
  Crushed rosemary 1⁄2 Teaspoon
  Egg yolks 4 , well beaten
  Egg whites 4
  Butter/Margarine 2 Tablespoon

Blend milk into cream cheese and salt in a heavy saucepan.
Stir over low heat until mixture is creamy and smooth.
Set aside to cool.
Toss bread cubes, parsley, onion, and rosemary together in a large bowl.
Add cream cheese mixture; toss lightly and thoroughly.
Blend in the beaten egg yolks.
Beat egg whites until stiff, not dry, peaks are formed.
Fold gently into cheese-bread mixture until thoroughly blended.
Turn into an ungreased 1 1/2-quart souffle dish (deep casserole with straight sides).
Dot top with small portions of butter (about 12 pieces).
Set dish in a pan in a 350°F oven.
Pour boiling water into pan to a depth of 1 inch.
Bake about 1 hour, or until a knife inserted halfway between center and edge comes out clean.

Recipe Summary

Side Dish

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Light As A Cloud Souffle Recipe