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Basic Souffle

WholeFood.Chef's picture
  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

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

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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

Basic Souffle Recipe