Pumpkin Souffle
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Ingredients:
- 2 tablespoon butter
- 1/4 cup onion (finely chopped yellow )
- 2 teaspoon flour
- 1/2 cup cream (whipping )
- 1 1/2 cup pumpkin (pureed (canned is ok))
- 1/2 teaspoon salt
- 1/4 teaspoon pepper (fresh ground black )
- 1/4 teaspoon nutmeg (fresh grated )
- (Cayenne pepper to taste)
- 4 egg yolks ( lightly beaten)
- 6 egg whites ( at room temperature)
- 1/4 teaspoon cream of tartar
- 1/4 cup onion (finely chopped yellow )
- 2 teaspoon flour
- 1/2 cup cream (whipping )
- 1 1/2 cup pumpkin (pureed (canned is ok))
- 1/2 teaspoon salt
- 1/4 teaspoon pepper (fresh ground black )
- 1/4 teaspoon nutmeg (fresh grated )
- (Cayenne pepper to taste)
- 4 egg yolks ( lightly beaten)
- 6 egg whites ( at room temperature)
- 1/4 teaspoon cream of tartar
This lovely dish can be served year-round if you have prepared some
pured pumpkin and stored it in your freezer. Otherwise, use canned. People
will be impressed with this dish on a cold January evening, as it is rich
and warming. Warming is a Colonial term for serious food!
In a frying pan, saut the onion in the butter until transparent. Add the
flour and cook until the flour and butter begin to turn a very light golden
brown. Using a whisk, add the cream and cook until a thick sauce is
obtained. Pour this sauce into a medium-sized mixing bowl and add the
remaining ingredients, except the eggs and cream of tartar. Mix well. Then
stir in the egg yolks, one at a time. A mixer is great for this.
Whip the egg whites along with the cream of tartar and gently fold into
the pumpkin mixture. Do not overmix. Place in a buttered 1-1/2 quart
souffl dish and bake in a preheated oven at 350ø for about 30 minutes, or
until the souffl begins to expand and brown ever so slightly on top. Serve
right away.
Serve this as a vegetable course at a light dinner. It is rich enough to
stand up against anything!
From . Downloaded from Glen's MM Recipe
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Makes 6 Servings
Techniques:
frying
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