Soy Bean Parsley Souffle Recipe
Ingredients
| Soybeans | 3 Cup (16 tbs) | |
| Eggs | 4 , separated | |
| Onion | 1 Tablespoon, grated | |
| Parsley | 2 Tablespoon, chopped | |
| Salt | To Taste | |
| Dried thyme | 1/2 Teaspoon | |
| Dried marjoram | 1/4 Teaspoon |
Directions
1. Preheat the oven to 325 degrees.
2. Beat the soybean pulp together with the egg yolks and heat gently, while stirring constantly, until the mixture thickens slightly. Do not allow to boil.
3. Stir in the onion, parsley, salt, thyme, and marjoram. Beat the egg whites until stiff but not dry and fold into soybean mixture. Pour mixture into a well-buttered 1 1/2-quart souffle or baking dish and bake for 45 minutes, or until set.
2. Beat the soybean pulp together with the egg yolks and heat gently, while stirring constantly, until the mixture thickens slightly. Do not allow to boil.
3. Stir in the onion, parsley, salt, thyme, and marjoram. Beat the egg whites until stiff but not dry and fold into soybean mixture. Pour mixture into a well-buttered 1 1/2-quart souffle or baking dish and bake for 45 minutes, or until set.
Chef
