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.