Asparagus soufflé spiked with basil

Fairlady
6 servings
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Vegetables

By Food24 November 03 2009
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Ingredients (9)

75.00 g butter
75.00 g flour — cake
425.00 g soup — cream of asparagus
150.00 ml milk
150.00 g feta cheese — crumbled
2.00 fresh basil — shredded
5.00 eggs — large, seperated
sea salt and freshly ground black pepper
parmesan cheese — grated, to serve
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Method:

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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