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Black Olive and Basil Souffle Recipe

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This recipe for Black Olive and Basil Souffle, by , is from Enjoy!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Michelle Rainey
Added: Wednesday, November 21, 2007


5 tbsp. butter
1/2 c. freshly grated Parmesan cheese
1/2 c. flour
1-1/3 c. milk
4 eggs, separated
1/4 c. canned black olives, pitted and sliced
5 tbsp. chopped basil

parchment paper
oven-safe string
ramekins, souffle dish or casserole dish

Preheat oven to 375

Tie parchment paper around souffle dishes to prevent spill-over when souffle rises, especially when doubling recipe in large souffle dish.

Grease 4 small 4-inch souffle dishes or ramekins (can also use one large souffle dish or casserole dish) with some of the butter.

Line the dishes with 3 tbsp. of the Paremesan cheese (coat bottom of dish lightly).

Melt the remaining butter in a pan, stir in the flour and cook for 1 minute. Gradually mix in the milk and bring to a boil, stirring until thickened and smooth.

Remove the pan from the heat and stir in the remaining Parmesan and the egg yolks, then the olives and some salt and pepper. Cover and let cool.

Beat the egg whites into stiff, moist-looking peaks. Fold a large spoonful into the cooled sauce, along with the chopped basil, to loosen the mixture, then gently fold in the remaining egg whites.

Pour the mixture into the prepared souffle dishes and bake for 15-20 minutes, until the souffle is well-risen, the tops are browned, and there is a slight wobble to the centers. Remove the parchment paper and serve immediately.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
30 minutes prep; 20-25 minutes cooking time




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