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Individual Cheddar and Asparagus Souffle

4 servings
Lunch

Characteristics

Vegetarian

Nutritional Facts Per Serving

255
Calories
11.1 g
Protein
5.2 g
Carbs
0.4 g
Fibre
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 255
  • Fat 21.2 g
    • Saturated   12.1 g
    • + Trans 
  • Cholesterol 196 mg
  • Sodium   249 mg
  • Carbohydrate 5.2 g
    • Fibre   0.4 g
    • Sugars  
  • Protein 11.1 g
    • Vitamin A 22 %
    • Vitamin C 3 %
    • Calcium 18 %
    • Iron 6 %

Method

Preheat oven to 400 degrees F. Brush and evenly coat the inside of 4, 6 oz. souffle cups with 1 Tbsp. of the butter. Sprinkle in breadcrumbs and swirl to coat the inside of souffle cups. Shake out excess. Place cups in a sided baking pan, then set aside.

Heat the remaining butter in a small pot over medium heat. Stir in flour until well combined. Gradually whisk in cream and cook until mixture thickens. Remove from the heat and cool to room temperature, then mix in egg yolks until well combined. Mix in cheese, asparagus, salt, pepper and nutmeg.
Beat the egg whites until stiff peaks form. Whisk of them into the cheese mixture to lighten. Gently fold in the rest of the whites.

Spoon mixture into the prepared cups. Place in the oven and add enough hot water to come halfway up the sides of the cups. Bake until puffed and browned, 25-30 minutes. Serve immediately.

Serving Suggestions

Accompany this brunch or lunch dish with chopped lettuce, baby spinach or mixed organic greens combined with a selection of raw sliced vegetables such as tomato, cucumber, radishes, green onions and carrots. Dress with favourite vinaigrette or creamy salad dressing.

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