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Make Ahead Souffle

Budget.Gourmet's picture
Ingredients
  Butter 1 Tablespoon
  Shallots/1 tablespoon minced onion 3
  Chopped spinach/Chard / broccoli 1 1⁄2 Cup (24 tbs)
  Lemon juice 1 Tablespoon
  Eggs 6 Large, separated
  Butter/Margarine 6 Tablespoon
  Whole wheat flour 6 Tablespoon
  Salt 1 Teaspoon
  Freshly ground black pepper To Taste
  Milk 1 1⁄2 Cup (24 tbs)
  Instant milk powder 1⁄4 Cup (4 tbs)
  Freshly grated parmesan cheese 2 Tablespoon
Directions

Melt butter in heavy saucepan and add minced shallots.
Cook about 3 minutes, stirring once or twice.
Add vegetables and lemon juice and cook over low heat, stirring frequently until liquid has evaporated (about 10 minutes).
Set aside.
In heavy saucepan (or over boiling water in the top part of a double boiler), melt butter and blend in flour and seasonings thoroughly.
Add milks all at once and cook, stirring constantly with a wire whisk, until mixture is smooth and thickened.
Remove from heat; beat egg yolks until thick.
Slowly stir yolks into milk mixture; stir in vegetables and set aside.
With clean, dry beaters, beat egg whites until stiff but not dry.
Gradually stir yolk mixture into whites, folding carefully with rubber scraper until well-blended.
Butter souffle dish lightly and sprinkle with Parmesan cheese.
At this point the souffle" can be refrigerated for up to 8 hours or even frozen, unbaked.
Preheat oven to 350°.
Bake the souffle-, uncovered, for 45 minutes, or until puffed and golden brown.
Allow longer cooking time if frozen.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Dessert
Method: 
Baked
Ingredient: 
Onion
Cook Time: 
45 Minutes
Servings: 
4

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