Basic Souffle Recipe
Ingredients
| Butter | 1⁄4 Cup (4 tbs) | |
| Whole wheat pastry flour | 1⁄4 Cup (4 tbs) | |
| Sea salt | 1 Teaspoon | |
| Raw honey | 1 Tablespoon | |
| Milk | 1 1⁄2 Cup (24 tbs) | |
| Egg yolks | 5 | |
| Cooked vegetables | 2 3⁄4 Cup (44 tbs) | |
| Egg whites | 5 |
Nutrition Facts
Serving size: Complete recipe
Calories 1829 Calories from Fat 689
% Daily Value*
Total Fat 78 g119.3%
Saturated Fat 42.5 g212.7%
Trans Fat 0 g
Cholesterol 1080.3 mg360.1%
Sodium 3745.6 mg156.1%
Total Carbohydrates 122 g40.8%
Dietary Fiber 24.2 g96.9%
Sugars 54 g
Protein 157 g313.8%
Vitamin A 484.8% Vitamin C 26.8%
Calcium 72% Iron 39.4%
*Based on a 2000 Calorie diet
Directions
Add sea salt, raw honey, and heated milk.
Whip with wire whip until smooth; cool slightly.
Add beaten egg yolks and cooked vegetables and continue to cool.
Beat egg whites until stiff.
When vegetable mixture is cool, fold in egg whites.
Pour into a 1 1/2 quart buttered casserole.
Place in pan of hot water (2 inches deep), in 325 Degree oven.
Bake for approximately one hour, or until inserted knife comes out clean.
Chef
