A light and easy Souffle - this makes an impressive starter or a light luncheon dish! I have tried to make this a lower fat souffle than is usual. It can be served with a crispy French bread and a fresh salad if you are serving it for lunch. Use vegetable stock instead of chicken stock, if you want to make this a vegetarian souffle.
- Preheat oven to 175C/350°F.
- Steam the asparagus in a metal steamer over boiling water for 5-6 minutes. Drain. Combine the asparagus with the eggs, Swiss.
- cheese, oil, and Parmesan cheese.
- Combine the cornstarch or.
- arrowroot powder with the chicken broth and stir until smooth.
- Add to the asparagus mixture.
- Fold in the beaten egg whites until they disappear.
- Pour the mixture into a greased souffle dish and bake for 25-30 minutes until puffed and firm.
- Serve immediately.
This was a mouth explosion of wonderful Flavors. I added different ingredients like caramelized sweet onions, crumbled bacon bits, asiago, fontina, chipotle chili powder and paprika for a more smoky flavor. Increased the number eggs by one, disregarded anything fat free and presented a delicious fluffy ensemble of tastiness to my monthly cooking club.
I haven't made a souffle for years and I was quite pleased with how this turned out, the only thing I changed was I used frozen whole green beans becauce of the cost factor and this was the first time I made this I did not want to take a chance with using asparagus, I went the full-fat route as I really never use lowfat cheese for cooking, also I used my own chicken broth next time I make this I will use the asparagus and I will make this again soon, thanks for sharing hon!...Kitten:)
Delightful mouthfuls of fluffy goodness! The low fat content doesn't hinder the flavors one bit! YUM! Made for French Food & Foto Fun event.