Kidney Souffle Recipe
Ingredients
| Oil | 3 Tablespoon | |
| Whole wheat flour | 3 Tablespoon | |
| 1 cup stock, hot | ||
| Salt | 1/2 Teaspoon | |
| Nutritional yeast | 2 Tablespoon | |
| Oregano | 1/2 Teaspoon | |
| Egg yolks | 5 , beaten | |
| 1 cup kidney, cooked, ground | ||
| Sunflower seeds | 1/4 Cup (16 tbs) | |
| 5 egg whites, beaten stiff | ||
Directions
Heat oil.
Blend in flour.
Gradually add stock and cook over low heat, stirring until smooth and thickened.
Add salt, yeast and oregano.
Remove from heat.
Cool.
Blend in yolks, kidney and sunflower seeds.
Fold in egg whites.
Turn mixture into oiled casserole or oiled individual custard cups.
Bake at 350° F. for 30 minutes.
Blend in flour.
Gradually add stock and cook over low heat, stirring until smooth and thickened.
Add salt, yeast and oregano.
Remove from heat.
Cool.
Blend in yolks, kidney and sunflower seeds.
Fold in egg whites.
Turn mixture into oiled casserole or oiled individual custard cups.
Bake at 350° F. for 30 minutes.
Chef
