Ingredients:
Butter
2-3 tablespoons fine dry bread crumbs
2 cups cooked and drained baby lima beans
3/4 cup milk
6 ounces shredded sharp cheddar cheese
1/2 teaspoon salt
1 teaspoon Creole or Cajun seasoning
Dash ground black pepper
5 egg yolks
6 egg whites
Directions: Heat oven to 350°. Butter a 6-cup soufflé dish and sprinkle with the bread crumbs. Turn to coat the entire inside with crumbs. Take a piece of foil long enough to wrap around the outside of the soufflé dish (with a few inches to spare) and fold in half lengthwise. Wrap around the soufflé dish and fold ends together so the foil is tight around the dish. Use a piece of kitchen twine and tie it around then dish. Then butter the inside area of the foil. This will allow the soufflé to rise and not fall over. Now in a blender or food processor, combine the beans, milk and seasonings; process until smooth and pureed. Pour the puree into a medium saucepan and stir in the cheese. Heat until cheese is completely melted. Put the egg yolks in a small bowl; add about 1/4 cup of the puree to them and whisk lightly to combine. Add the egg yolk mixture to the saucepan, stirring until well blended. In a glass or metal bowl, beat egg whites until soft peaks form. Gently fold about 1/3 of the egg whites into the saucepan mixture. Fold in the remaining egg whites slowly . Pour into the prepared soufflé dish and bake for 30 to 40 minutes, until the top is golden brown. Serve immediately. ~ Chef ~
Butter
2-3 tablespoons fine dry bread crumbs
2 cups cooked and drained baby lima beans
3/4 cup milk
6 ounces shredded sharp cheddar cheese
1/2 teaspoon salt
1 teaspoon Creole or Cajun seasoning
Dash ground black pepper
5 egg yolks
6 egg whites
Directions: Heat oven to 350°. Butter a 6-cup soufflé dish and sprinkle with the bread crumbs. Turn to coat the entire inside with crumbs. Take a piece of foil long enough to wrap around the outside of the soufflé dish (with a few inches to spare) and fold in half lengthwise. Wrap around the soufflé dish and fold ends together so the foil is tight around the dish. Use a piece of kitchen twine and tie it around then dish. Then butter the inside area of the foil. This will allow the soufflé to rise and not fall over. Now in a blender or food processor, combine the beans, milk and seasonings; process until smooth and pureed. Pour the puree into a medium saucepan and stir in the cheese. Heat until cheese is completely melted. Put the egg yolks in a small bowl; add about 1/4 cup of the puree to them and whisk lightly to combine. Add the egg yolk mixture to the saucepan, stirring until well blended. In a glass or metal bowl, beat egg whites until soft peaks form. Gently fold about 1/3 of the egg whites into the saucepan mixture. Fold in the remaining egg whites slowly . Pour into the prepared soufflé dish and bake for 30 to 40 minutes, until the top is golden brown. Serve immediately. ~ Chef ~
