Blue Cheese Souffle
|Dry bread crumbs||2 Tablespoon|
|Margarine/Butter||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Blue cheese||2 Ounce, crumbled to 1/2 cup (1/2 Package)|
|Eggs||3 , separated|
|Cream of tartar||1⁄4 Teaspoon|
|Dairy sour cream||1⁄2 Cup (8 tbs)|
|Whipping cream||1⁄4 Cup (4 tbs)|
Heat oven to 350°.
Butter 1-quart souffle dish or casserole.
Make a 4-inch-wide band of triple-thickness aluminum foil 2 inches longer than circumference of dish; butter 1 side of foil.
Secure foil band, buttered side in, around outside edge of dish and sprinkle evenly with bread crumbs.
Heat margarine in 2-quart saucepan over low heat until melted.
Stir in flour and pepper.
Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat.
Stir in milk until blended; stir in wine.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Stir in cheese until melted; remove from heat.
Beat egg whites and cream of tartar in medium bowl on high speed until stiff but not dry.
Beat egg yolks in small bowl on high speed until very thick and lemon colored, about 3 minutes; stir into cheese mixture.
Stir about one-fourth of the beaten egg whites into cheese mixture.
Fold cheese mixture into remaining egg whites.
Carefully pour into souffle dish.
Bake uncovered until knife inserted halfway between center and edge comes out clean, 50 to 60 minutes.
Mix sour cream and whipping cream.
Carefully remove foil band, and divide souffle into portions, using 2 forks.
Serve immediately with sour cream mixture.
Sprinkle with chopped tomato and avocado or chopped apples and toasted almonds, if desired.