Easy Soufflé

Easy Soufflé

Adapted from a recipe in the Campbell's Creative Cooking With Soup, page 113.
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.
Prep Time 15 minutes
Cook Time 1 hour
Course Lunch, Main Dish
Servings 6 servings

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
  • 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.

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