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chestnut-souffle recipe

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.
 kwovo ovo