Young green garlic scape souffle

We’re about to launch into chicken ownership so I decided I’d better add souffles to my cooking repertoire. I hunted around for recipes and landed on Fanny Farmer for a standard base recipe. From there, I improvise.

What I discovered this time is that the standard souffle is a great way to use up really old hard cheese in the cheese box. Just grate it up and toss it in.

  • 4 T butter
  • 1/4 c flour
  • 1 1/4 cup hot milk
  • 1/2 t salt
  • pinch cayenne
  • 4 egg yolks, lightly beaten
  • 5 egg whites
  • approx 1 – 1/2 cups grated parm and some other really old hard cheese in the cheese drawer
  • 5 young garlic scapes cut up
  • 1/4 yellow onion small dice
  • Several sprigs fresh thyme
  • butter for sauteing and coating souffle dish

Preheat Magic Chef to 375ยบ. Butter a 1 1/2-quart souffle dish or what ever else you have in that size and shape. As you can see from the picture I used my Le Creuset blue thing instead of souffle because I wanted to use the blue thing. Add 2-3 T of grated cheese to coat bottom and sides.

Gently cook the onions for about 3 minutes in the butter, add the garlic scapes and continue cooking until soft. Don’t let them color and if they threaten to add a little water. I put a lid on to speed up the process.

Heat the milk with the thyme leaves over low heat.

Make bechemel: put the Magic Chef on #4 and melt the butter, add the flour, stirring constantly for 2 minutes or so. Add the hot milk and stir constantly for about 2 minutes until thickened. Add garlic-onion combo, salt, cayenne, cheese and over low heat gently combine it all. Add 3 T of hot bechamel to eggs and combine. Add that back into into hot mixture and stir over #2 on Magic Chef for a minute to combine. Remove from heat, pour into large bowl.

Beat the egg whites on high until totally stiff but not dried out.

Add 1/4 of whites to bechemel-egg yolk and incorporate. Gently! Fold in the rest of the whites in and after it is all combined, pour into prepared dish and place in the middle of the oven.

Cook for 35 minutes.

Remove and eat immediately.

With the extra egg yolk, I made a really excellent salad dressing for the accompanying salad.

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