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Asparagus soufflé spiked with basil

Recipe from: 6/24/1998 12:00:00 AM

Ingredients 9
Servings 6


  • 75
  • 75
    cake flour
  • 425
    cream of asparagus soup, heated
  • 150
  • 150
    feta cheese, crumbled
  • 2
    basil leaves, finely shredded
  • 5
    large eggs, separated
  • salt and freshly ground black pepper
  • grated Parmesan cheese to serve (optional)


Preheat oven to 190 ºC. Melt butter in a medium saucepan. Add flour and stir for 1 minute. Gradually add hot soup and milk, stirring constantly until you have a smooth white sauce. Remove pan from heat and add feta, basil and egg yolks. Whisk for a few seconds, then season. Whisk egg whites until soft peaks form. Whisk 1/4 of egg whites into soup mixture, then fold in remaining egg whites. Using a rubber spatula, scoop mixture carefully into 6 or 8 greased ramekins, 12 cm in diameter. Bake for 10 to 15 minutes, or until well risen and golden. Sprinkle with Parmesan cheese and serve immediately.

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