Heavy Souffle

Name: Heavy Souffle
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 serving(s)
Ingredients: 1/2 cup 2% low-fat milk; 3 tablespoons unsalted butter; 3 tablespoons all-purpose flour; salt; pepper; nutmeg; 4 egg yolks, at room temperature; 8 egg whites, at room temperature; 1/4 teaspoon dry mustard (or creme tartar); 1 cup jarlsberg cheese, finely grated; 1/2 cup grated parmesan cheese; 12 ounces raw Baby Spinach; 1/4 cup finely chopped bell pepper; 1/4 cup finely chopped celery; 1/4 cup finely chopped onion; 1/4 cup Italian seasoned breadcrumbs

Submitted by KookieMomster

"This is an adaptation of the Cheese and Asparagus Soufflé that was featured in Vegetarian Times on 1-Feb-05. I use spinach and other veggies instead of Asparagus, and I add 'too much' of them so it is a little on the heavy-not-fluffy side."

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Ready In:: 50mins
Ingredients:: 16
Serves:: 12

ingredients

¹⁄₂ cup 2% low-fat milk
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
salt
pepper
nutmeg
4 egg yolks, at room temperature
8 egg whites, at room temperature
¹⁄₄ teaspoon dry mustard (or creme tartar)
1 cup jarlsberg cheese, finely grated
¹⁄₂ cup grated parmesan cheese
12 ounces raw Baby Spinach
¹⁄₄ cup finely chopped bell pepper
¹⁄₄ cup finely chopped celery
¹⁄₄ cup finely chopped onion
¹⁄₄ cup Italian seasoned breadcrumbs

directions

Preheat oven to 375°F.
Wilt spinach in microwave for 2 minute.
Mix all vegetables in a large bowl and set aside.
Mix all cheese together.
Take 1 cup of cheese mix and blend it with bread crumbs.
Butter two 8-inch round baking pans and flour with bread/cheese mix, leave the extra in the bottom.
Warm the milk in a sauce pan.
Melt butter in another sauce pan.
Add flour to butter and stir for 3 minutes.
Slowly add warm milk and stir vigorously with whisk.
Add salt, pepper and nutmeg.
Add a small blob to egg yolks and mix thoroughly, repeat 4 times and then pour yolk mix into sauce and mix well.
Stir in most of cheese mix and stir to blend, set aside.
In a large mixing bowl, combine mustard and egg whites with an electric mixer and beat until firm peaks form.
Add a small amount of cheese sauce and fold into egg whites, then slowly blend egg whites into sauce.
Mix 3/4 of egg mixture to veggies and fold to blend.
Divide into baking dishes.
Top with remaining egg mix and cheese.
Bake for 25 minutes or until golden and edges are slightly crisp.
Cool for a few minutes before serving.

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RECIPE SUBMITTED BY

KookieMomster

United States

I live in the northeastern US I am a stay at home mom. My kids are 11, 9, 3.5, and 1.5 My hubby is back from his 3 month internship in MA. We all went to see Boston, for some reason the people of MA don't feel the need to post rout markers on their highways. I am accustomed to knowing every 10th of a mile what highway I am on and where on it I am. Thank goodness for audio books, but if I ever have to listen to Charlie and the Chocolate factory again I may do Eric Idle some form of spam induced harm. (Just kidding don't turn me in to the men in white coats yet.) I used to say that I have too many favorite cook books to list, but now I will have to say that Recipezaar is my favorite cookbook. We have implemented a rule at the book store, we cannot buy another cook book until we make at least one thing from the last one we bought. I would love to move somewhere truly interesting, or at least to travel. Don't get me started on my pet peeves. I have removed them because they were too grouchy, I really am a happy person so lets just say I think people need to think more, have more self respect, more respect and responsibility to others and to dress and behave like civilized people should. Also if you live in a big city, please let people merge on the highway.

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