Serve this light and airy soufflé
as an elegant vegetarian main dish.
Cheddar Cheese Souffle
1/4 cup butter
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
1 1/4 cups milk
1 1/2 cups (6-ounces) shredded cheddar cheese
4 large eggs, separated
1/4 teaspoon cream of tartar
Preheat oven to 350°F (175°C).
Lightly butter a 1 1/2 to 2-quart soufflé dish.
Melt butter in a medium saucepan over
medium heat. Add flour, salt and hot pepper sauce and whisk constantly
for 1 minute; mixture should bubble but not brown. Continue whisking
while adding milk in a slow, steady stream. Cook until thick,
whisking occasionally; do not boil. Add cheese and remove from
heat (cheese should not be totally melted).
Whisk egg yolks in a small bowl. Pour
directly into saucepan, whisking constantly until well combined;
set aside.
Beat egg whites and cream of tartar in
a medium bowl until stiff peaks form. Gently fold about 1/4 of
the egg whites into cheese mixture to lighten. Fold in remaining
whites.
Bake for 35 to 40 minutes or until puffed
and golden. Serve immediately.
Makes 4 servings.
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