Date: Tue, 16 Nov 93 14:09:44 CST
From: Lu Bozinovich (U33754%UICVM@UICVM.UIC.EDU)
Chestnut Souffle (Serves: 1 big, or 2 small appetites)
1/2 cup of "whole" soymilk
1 tbs flour (I used unbleached white)
1/2 cup of roasted chestnuts, finely ground
seasonings, optional (ie. tbs. sherry, tbs. kirsch-wasser, tsp salt, tsp
white pepper or freshly ground black pepper, other savories or sweets)
2 or 3 egg whites, whipped
Make a roux out of the soymilk and the flour, by blending first, then
placing over heat, continually stirring, until thickened. If it begins
to thicken too fast, remove from flame and continue stirring until lumps
disappear, then place back on flame and stir until thick or at least not
runny (it takes a max of 5 minutes, after the roux has begun to bubble).
Remove roux from heat and mix in chestnuts. Stir until blended. At this
point or just before stirring in chestnuts, one could add seasonings (I
made mine with just salt and pepper, but a little sherry would have been
nice; alternatively if you wanted a sweet souffle, then kirsch with sugar
might work). WARNING: do not add any liquids directly to the beaten egg
whites, rather blend the liquids in with the roux-chestnut mixture first.
Mix some of the egg whites into the roux, stir enough whites in to
lighten the roux. Fold roux into the remaining whipped egg whites, using
a light folding technique. Pour into a parchment lined, with a 1 or 2
inch parchment collar, single souffle dish and bake 400F for about 15 to
18 minutes. Oil the parchment, lightly, (I didn't), and never add eggs
to a hot roux (but it cools fast).
Comments, the souffle will fall, as do all the souffles I've made. Since
this is made without fats, it tends to be a little dry, but then I
toasted my chestnuts before adding, I don't recommend doing this since
it will dry out the chestnuts which means the souffle will be drier. The
chestnuts are aromatic, so a little liqueur might be used to enhance the
aroma, not so much that would drown out the aroma.