Salty, Spicy Vegetable Soufflé
- Total Time
- 50 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 3tablespoons unsalted butter
- 3tablespoons all-purpose flour
- 2cup whole milk, warmed
- 4large egg yolks
- 2tablespoons grated Parmesan
- 5large egg whites
- Kosher salt, as needed
- 1cup overseasoned cooked vegetables, chopped (such as sautéed spinach, green bean salad, sautéed mushrooms, roasted eggplant, etc.)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
270 calories; 18 grams fat; 10 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 0 grams dietary fiber; 7 grams sugars; 14 grams protein; 509 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a small saucepan, melt 2 and ½ tablespoons butter over medium heat. Whisk in flour and cook for 2 minutes, stirring frequently. Remove from heat and whisk in warm milk. Return to heat and cook, whisking constantly, until thickened, 2 to 3 minutes
- Step 2
In a small bowl, whisk yolks. Whisking constantly, dribble yolks into the saucepan until they are completely incorporated. Scrape mixture into a large bowl and cool to room temperature
- Step 3
Heat oven to 375 degrees. Grease a 1 and ½ quart soufflé dish with remaining ½ tablespoon butter and sprinkle the bottom and sides evenly with cheese
- Step 4
In a clean mixing bowl, beat egg whites with a pinch of salt until they form stiff peaks, but are not dry. Fold a third of the whites into yolk mixture to lighten it, then fold in remaining whites. Gently fold in vegetables
- Step 5
Immediately scrape mixture into prepared dish. Transfer to oven and bake until puffed, golden and slightly firm to the touch, about 30 minutes. Do not open the oven door during baking. Serve immediately
Private Notes
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Cooking Notes
Ruth
Made this souffle with asparagus in a generous two quart dish. Only change was including the 5th yolk. After half an hour, I took browned souffle out of the oven, but when I started to serve, it was not done. I put it right back in the oven. Family teased me that the souffle would fall. When I took it out ten minutes latter it was well risen with only a small scar where I had opened the top. All the teasers cleaned their plates. Only the taste of this souffle is delicate.
Britta
Made this souffle with mushrooms and spinach, made sure they were well cooked and not soggy. After 1/2 hour, it was not done. After 20 minutes it set, but it fell when I took it out of the oven. Disappointed.
Ruth
Made this souffle with asparagus in a generous two quart dish. Only change was including the 5th yolk. After half an hour, I took browned souffle out of the oven, but when I started to serve, it was not done. I put it right back in the oven. Family teased me that the souffle would fall. When I took it out ten minutes latter it was well risen with only a small scar where I had opened the top. All the teasers cleaned their plates. Only the taste of this souffle is delicate.
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