The first thing that strikes me when you hear the word Souffle is a nice dessert of some sort. The Tomato Souffle was a first timer for me. It worked out well with my family over dinner with nice warm crusty buttered bread. I'm not at all happy with my clicks owing to bad lighting and weather....but never the less managed put up a picture.
[Serves - 4]
Bread crumbs – 1/2 cup, firmly packed
Butter – 45gm
Onion – 1 medium, finely chopped
Plain flour – 2 tbsp
Milk – 1cup
Tomato paste – 3tbsp
Basil – 1tbsp, finely chopped (optional)
Eggs – 3, separated
Grated Cheese – a handful ( I used cheddar)
Grease 4 souffle dishes (1/2 cup capacity), or a deep dish sprinkle with breadcrumbs. Melt butter in small saucepan, add finely chopped onion. Stir over low heat for 2 mins. Cook until onion is soft, it doesn’t have to become brown. Stir in flour and stir over medium heat for a minute. Remove from heat, gradually stir in milk, bring back to heat and stir over high heat until mixture boils & thickens & reaches a thick sauce like consistency. Transfer to large bowl, stir in tomato paste & basil leaves. Cover the dish & let it stand for 5 mins. Beat egg whites in a small bowl until soft peaks from. Add egg yolks to the onion & milk mixture & mix well. Fold the egg whites into the mixture in 2 batches. Pour the mixture evenly into the prepared dishes. Sprinkle the grated cheese on top. Bake in the preheated oven for 20- 25 mins or until lightly browned.