Creole Soufflé

  • 1/4 cup butter
  • 1/4 cup minced onion
  • 1/4 cup minced green bell pepper
  • 1 clove garlic, minced
  • 1/4 cup all-purpose flour
  • 1 1/2 cups milk
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 eggs, divided
  • 2 tablespoons diced pimiento
  • 1 1/2 cups cooked ham, ground

Melt the butter in a medium saucepan over medium heat. Add the onion, green pepper and garlic. Sauté for 2 minutes. Add the flour, stirring until smooth; cook, stirring, for 1 minute. Gradually stir in the milk; add salt and pepper.

Cook until the sauce is thickened, stirring constantly. Remove from the heat. Beat the egg yolks in a small bowl. Add a small amount (about 1/3 cup) of the hot sauce to the egg yolks, stirring quickly to blend; return the egg yolk mixture to the sauce in the pan. Add the pimiento and ham; stir gently.

Preheat the oven to 350°. In a large bowl, beat the egg whites until stiff peaks form. Stir about 1/2 cup of the whites into the ham mixture. Gently fold the ham mixture into the remaining whites. Turn the mixture into an ungreased 2-quart sauté dish. Bake for 45 to 50 minutes, or until firm.

  • Yields: 6 servings
  • Preparation Time: 1 hour
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