Asparagus Souffle

Posted: June 8, 2013 in Baked, French
Tags: , ,

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My love for mother nature and its colors inspired me to cook something “green”! Colors depicts different aspects of life like sadness, joy, fear, warmth, anger, etc. This dish with bright color and bold flavor is dedicated to mother nature. After hearing Souffle for the first time, I was very skeptical about it as it sounded little weird but when I came to know more about it, I was very impressed with the preparation style and end product. Traditionally, Souffle is a French dish. Its lightly baked cake with egg yolk folded in beaten and fluffy egg whites and mixed with your choice of ingredients. You can have serve it as a savory item or as a dessert. After baking is done, its fluffy look and texture is really amazing but it slumps in about 10 minutes. In this recipe, I have used Asparagus as the main ingredient and loved the texture, color, and taste of this beautiful dish. I have adapted the idea from allrecipes.com

Ingredients :-

Asparagus, trimmed and chopped
1 bunch
Unsalted Butter
2 tablespoon
All Purpose Flour/Maida
2 tablespoon
Cold Milk
1 cup
Kosher Salt
1 teaspoon
Cayenne pepper
to taste
Garlic, Minced
2 clove
Eggs, Separated
4
Mozzarella Cheese, Grated
1/2 cup

Method :-

  • Cook asparagus in a saucepan of boiling water until bright green but still crisp, about 2 minutes. Transfer asparagus immediately to ice water to stop the cooking process. Drain and set aside.
  • Heat a pan over medium heat and add butter to it. Whisk in flour and stir until mixture becomes paste-like and light golden brown. It will take about 2 minutes.
  • Whisk milk into butter-flour mixture, bring to a simmer and cook until thick, 2 to 3 minutes. Season with salt and cayenne pepper.
  • Place milk mixture, garlic, and asparagus in a blender and puree until smooth.
  • Pour asparagus mixture into a large bowl; stir in egg yolks and Cheddar cheese.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Generously butter 4 (6-ounce) ramekins,
  • Beat egg whites in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak.
  • Stir half of egg whites into asparagus cheese mixture until just combined. Gently fold remaining egg whites into mixture.
  • Fill prepared ramekins about 3/4 full and place on a baking sheet; bake in the preheated oven until edges are golden brown, about 20 to 25 minutes

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Note :-

  • Original recipe called for white Cheddar cheese. But I had Mozzarella at home so i used it.
  • In the original recipe only half garlic clove was used. But as I love more of garlic so I increased it.
  • You can try this with any pureed vegetables like broccoli, spinach, artichokes etc.
  • To make it bit more spicy you can increase the quantity of Cayenne pepper and can also some curry powder to enhance the taste of it.
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