A quick one this one.
I made this vegetable soufflé for my mates Stuart and Jamie when they popped round to watch a DVD and have a few drinks. Stuart is a vegetarian and has never had a soufflé, which I find unbelievable as they appear often as the veggie option on menus. It’s like being vegetarian and saying you never had a mushroom risotto! I’ve not added a photo – there’s been a few soufflés now and they all seem to look the same.
Anyways, to make it, soften some onion and a garlic clove in some butter and add to it some cooked, pureed vegetables, about 7 ounces – spinach would work well. I went for mushrooms; I didn’t puree them, instead I diced them and softened them in the pan with the onions. Now follow the method for the cheese soufflé, though I used half the amount of cheese in it. Fold the vegetables into the mixture before adding the whisked egg whites.
#229 Vegetable Soufflé. These soufflés have all been great thus far. The mushroom and cheese combination is a great one; happily marrying the rich creamy salty tang of the Cheddar with the earthy mushrooms. Very good. 8.5/10
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