You are here

Basic Souffle

WholeFood.Chef's picture
Ingredients
  Butter 1⁄4 Cup (4 tbs)
  Whole wheat pastry flour 1⁄4 Cup (4 tbs)
  Sea salt 1 Teaspoon
  Raw honey 1 Tablespoon
  Milk 1 1⁄2 Cup (24 tbs)
  Egg yolks 5
  Cooked vegetables 2 3⁄4 Cup (44 tbs)
  Egg whites 5
Directions

Melt butter, add flour; simmer 3 or 4 minutes without browning.
Add sea salt, raw honey, and heated milk.
Whip with wire whip until smooth; cool slightly.
Add beaten egg yolks and cooked vegetables and continue to cool.
Beat egg whites until stiff.
When vegetable mixture is cool, fold in egg whites.
Pour into a 1 1/2 quart buttered casserole.
Place in pan of hot water (2 inches deep), in 325 Degree oven.
Bake for approximately one hour, or until inserted knife comes out clean.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American

Rate It

Your rating: None
4.133335
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1345 Calories from Fat 691

% Daily Value*

Total Fat 78 g119.7%

Saturated Fat 42.5 g212.7%

Trans Fat 0 g

Cholesterol 1080.3 mg360.1%

Sodium 2130.3 mg88.8%

Total Carbohydrates 112 g37.3%

Dietary Fiber 24.2 g96.9%

Sugars 47.2 g

Protein 55 g110.2%

Vitamin A 484.8% Vitamin C 26.8%

Calcium 64% Iron 38.8%

*Based on a 2000 Calorie diet

0 Comments

Basic Souffle Recipe