3 cups cooked and drained soybean (see basic recipe)
4 eggs, separated
1 tablespoon chopped onion
2 tablespoons chopped parsley
to taste salt
1/2 teaspoon thyme (optional)
1/4 teaspoon marjoram
3 cups cooked and drained soybean (see basic recipe)
4 eggs, separated
1 tablespoon chopped onion
2 tablespoons chopped parsley
to taste salt
1/2 teaspoon thyme (optional)
1/4 teaspoon marjoram
Sieve the soybean very well while it's still hot, using a sieve or blender, to obtain a puree (beat it a bit at a time)
If necessary, add 1/3 cup of cooking water
Preheat the oven to moderate temperature (160°F)
Beat the soybean puree with the egg yolks
Add the chopped onion, parsley, salt, thyme (optional), and marjoram
Beat well
Beat the egg whites until stiff but not dry, then add them to the soybean mixture, mixing carefully
Place in a greased soufflé dish (or refrigerator), with capacity for 1 1/4 liters
Bake in the oven for 45 minutes
Don't open the oven door for 6 times.
