Emerald Souffle Recipe

Name: Emerald Souffle
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1 lb. bok choy; 2 Tbsp. margarine or butter; 2 Tbsp. whole wheat pastry flour; 1 c. evaporated skim milk or soy milk; 3 eggs or 3/4 c. egg substitute; 1/2 c. shredded Cheddar cheese; 1/2 tsp. herbal salt substitute; pinch of freshly ground black pepper; pinch of mace; 3 large egg whites; 6 sprigs fresh chervil or parsley for garnish

Servings: persons

1 lb. bok choy
2 Tbsp. margarine or butter
2 Tbsp. whole wheat pastry flour
1 c. evaporated skim milk or soy milk
3 eggs or 3/4 c. egg substitute
1/2 c. shredded Cheddar cheese
1/2 tsp. herbal salt substitute
pinch of freshly ground black pepper
pinch of mace
3 large egg whites
6 sprigs fresh chervil or parsley for garnish

1
Preheat oven to 350u00b0.
2
Grease a souffle dish.
3
Steam bok choy until tender, about 10 minutes.
4
Drain and chop in a food processor.
5
Set aside.
6
Melt margarine in a medium size saucepan. Add flour and cook, stirring constantly, for one minute.
7
Add milk and slowly bring to a boil, stirring constantly.
8
Remove from heat and stir in bok choy, eggs, cheese, salt, pepper and mace.
9
Set aside.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb. bok choy, 2 Tbsp. margarine or butter, 2 Tbsp. whole wheat pastry flour, 1 c. evaporated skim milk or soy milk, and more.

Yes, Emerald Souffle falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Emerald Souffle

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