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Tomato Cheese Souffle

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Ingredients
  Bay leaf 1
  Thin onion slices 4
  Clove 1
  Milk 3⁄4 Cup (12 tbs)
  Butter 1 Tablespoon
  Plain flour 2 Tablespoon
  Tomato puree 1⁄2 Cup (8 tbs) (Or Soup)
  Salt 1⁄4 Teaspoon
  Pepper 1 Pinch
  Cheese 1 1⁄4 Cup (20 tbs), grated
  Eggs 4 , separated
  Salt 1 Pinch (For Egg Whites)
  Dry mustard powder/Curry powder 1⁄4 Teaspoon
Directions

GETTING READY
1) Preheat the oven to 350°F.

MAKING
2) In a saucepan, bring the milk, bayleaf, onion and clove to a boil.
3) Strain the milk mixture and allow to cool.
4) In another saucepan, melt the butter.
5) Blend in the flour until smooth, then cook for 1 minute without browning.
6) Stir in the strained milk and cook for 2 minutes until the sauce comes to a boil and acquires a thick consistency.
7) Stir in the tomato puree, the salt, pepper and grated cheese.
8) Remove from heat and add the egg yolks, beating thoroughly.
9) In a bowl, beat egg whites and salt until peaks form.
10) Then combine with the dry mustard or curry powder.
11) Fold into the tomato and cheese mixture, mix thoroughly.
12) In a greased souffle dish, spoon the tomato-cheese mixture.
13) Bake in the preheated oven for 35 to 40 minutes or until puffed and brown.

SERVING
14) Serve the Tomato Cheese Souffle immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Baked
Ingredient: 
Cheese
Interest: 
Gourmet, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
65 Minutes
Ready In: 
85 Minutes
Servings: 
4

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