Easy Soufflé
This recipe is from a cookbook titled Campbell's Creative Cooking With Soup, printed in 1985. As you read this recipe, the ingredients list will have Options and you can choose an option from the list below the ingredients. This recipe sounds very good, on my to make and taste list. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Electric Mixer
- Oven
- Casserole (2 quart)
Ingredients
- 1 can Soup Option, (10½ oz / 298 g)
- 1 cup Cheese Option, shredded
- Seasoning Option
- 6 eggs
OPTIONS
Soup - Use 1 Item
- condensed Cheddar cheese soup, Shortcut
- condensed cream of asparagus soup
- condensed tomato soup, Shortcut
- condensed cream of chicken soup, Shortcut
Cheese - Use 1 Item
- sharp Cheddar cheese
- Swiss cheese
- American cheese
- Jarlsberg cheese
Seasoning - Use 1 Item
- dash cayenne pepper
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon dried marjoram, crushed
- 2 tablespoons fresh parsley, chopped
Instructions
- In a 1 quart saucepan, add the Soup, Cheese, and Seasoning. Stir together and place on low heat, stirring occasionally until cheese melts. Once melted and stirred in, remove from heat.
- Separate the eggs using your preferred method, place the egg white in a large mixing bowl and the yolks in a medium mixing bowl.
- Use an electric mixer at high speed and beat the whites in the large mixing bowl until stiff peaks form. Remove the mixer and clean the beaters, then set the bowl aside.
- Preheat your oven to 150° C (300° F), get out a 2 quart casserole, or 2 quart soufflé dish if you have one.
- Use the electric mixer again, also at high speed and beat the yolks in the medium mixing bowl until thick and lemon colored. Remove mixer.
- Stir the soup mixture into the yolks.
- Then fold the yolk mixture into the egg whites.
- Pour mixture into the casserole, bake for 1 hour or until soufflé is lightly browned.
- Serve and enjoy.
Notes
Low cost per serving.
Shortcuts: Condensed Cheddar Cheese Soup, Condensed Tomato Soup, Condensed Cream of Chicken Soup.
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