1/2 cup of butter or margarine
2 tablespoons of all-purpose flour
1/2 cup of wheat flour
2 cups of warm milk
2 tablespoons of grated cheddar or parmesan cheese
4 egg yolks
2 cups of leftover vegetables (spinach, carrot, broccoli, beans, mushrooms, etc.)
salt and black pepper to taste
6 large egg whites
1/2 cup of butter or margarine
2 tablespoons of all-purpose flour
1/2 cup of wheat flour
2 cups of warm milk
2 tablespoons of grated cheddar or parmesan cheese
4 egg yolks
2 cups of leftover vegetables (spinach, carrot, broccoli, beans, mushrooms, etc.)
salt and black pepper to taste
6 large egg whites
Preheat the oven to moderate temperature (170°C)
Grease a soufflé or baking dish
Dust with all-purpose flour and remove excess
Place in the refrigerator
Heat the remaining butter or margarine in a saucepan
Add flour and cook over low heat, stirring constantly, for 5 minutes
Add milk and stir until the mixture thickens
Add cheese, remove from heat, and let it cool slightly
Beat in egg yolks one by one, beating well after each addition
Add vegetables, salt, pepper to taste
(If you want to prepare the soufflé in advance, follow up to this point and seal the container tightly
Place in the refrigerator until the time to continue preparation.) Beat egg whites with a pinch of salt until stiff peaks form
Fold in 1/3 of the vegetable mixture and beat for another minute
Pour the remaining mixture over the egg whites and mix gently with a spatula
Place in the prepared dish
Bake for 35 to 40 minutes
The center of the soufflé should be firmer than creamy, and if necessary, bake for an additional 5 to 10 minutes
Serve immediately, portioned into 4 servings.
