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    Tuesday, April 12, 2011

    Sweet Potato Soup Leftovers - Make a Souffle

    You may have seen the recent blog I did on Sweet Potato (Kumara) Soup, click here for recipe
    I made too much of course, a container for the Freezer and still more left in the pot. Soups made with Kumara or any kind of squash, tend to be really thick and unctuous the next day. That's not a problem, you can shovel this puree into your mouth, or stop and think. "What can I do with this?"
    There was not enough for a meal for two... but How about using this puree for the base for a Souffle.
    Much healthier than a roux base and Gluten Free to boot.

    So for 2 people
    Pre-heat oven to 190C
    3/4 cup soup puree
    3 large eggs separated
    20 grates Gruyere cheese (you could use cheddar) (20 gms)
    Weight Watchers teach you 10 grates equal to 10 gms

    Sea salt and freshly ground black pepper

    Butter to grease the souffle dish

    In one bowl beat 3 eggs yolks
    Season with S & P
    Add cheese
    Mix well
    Add Puree and stir till combined

    Meanwhile beat egg whites to soft peaks
    Take a large spoonful of the beaten egg whites
    Stir briskly into puree and egg yolks
    This will slacken the mixture and make it easier to fold in the remainder of the whites
    Then carefully fold in the remainder of the egg whites to the mix
    Meanwhile grease a souffle dish with butter
    Pour mixture into dish
    Into oven... it should take about 30-40 minutes
    Golden brown on the top
    The souffle should have a nice little wobble, when you take it out
    Here it is ready to eat
    And according to the Beloved
    The best bit, the remainder.

    1 comment:

    Katie said...

    Gorgeous! Duly noted for my butternut squash next fall - it does get nice and thick... love it. I may try sweet potato, too.