BACON AND LEEK SOUFFLE

 

 

It is very rare to find a recipe in a major magazine that is almost perfect as it is. I made only a few small changes in the gorgeous soufflé pictured in the June/July issue of Fine Cooking. The recipe says it makes 6 servings, but the two of us ate half of it for supper with just a green salad and finished off the rest for breakfast the next morning. Although the recipe warns that it will deflate if not served at once, mine was still firm and high after a night in the refrigerator and a few minutes in the microwave.

BACON AND LEEK SOUFFLE

Ingredients:
5 slices bacon, thinly sliced crosswise
2 medium leeks, light green and white part only
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup any low-carb milk* or ¼ cup cream plus ¼ cup water
5 ounces cream cheese, cut into cubes
½ cup grated Parmesan cheese
5 large eggs, separated
1 large egg white
½ teaspoon cream of tartar (omit if beating egg whites in a copper bowl)

Directions:
Preheat the oven to 325 degrees F. Grease an 8- by 8-inch baking pan. Chop the leeks; you should have about 2 cups, chopped.

Cook the bacon in a medium skillet until crisp, about 8 minutes. Transfer bacon to a large bowl with a slotted spoon. Add the leeks to the skillet, reduce the heat to medium-low, cover, and cook, stirring occasionally, for about 4 minutes or until softened. Place leeks in bowl with bacon and stir in the thyme, salt, and pepper.

Gently warm the milk or milk substitute in the skillet on medium-low heat. Stir in the cream cheese and Parmesan and whisk until melted and smooth. Add the milk and cheese mixture to the bowl with the bacon and leeks and stir together. Let cool until just warm. Gently stir in the egg yolks and set aside.

In a medium bowl, beat the egg whites and cream of tartar, if using, with an electric mixer to medium-stiff peaks. With a large spatula, carefully fold the egg whites into the leek and bacon mixture. Scrape the mixture into the prepared pan and bake until puffed and golden brown on top 22 to 24 minutes. Serve immediately.  (It took a little longer in my oven. If it is still soupy in the middle, put it back in the over for another 5 minutes or so.)

For each of 6 servings: Net Carbohydrates: 4.2g; Fiber 0.4g; Calories: 329; Protein: 12.4; Fat: 29.4g

Recipe adapted from: "Bacon and Leek Soufflé" by Samantha Seneviratne, June/July 2011, Fine Cooking Magazine, (c) 2013 by The Taunton Press Inc. www.finecooking.com Used with permission.

*For the low-carb milk called for in this recipe, you may use almond milk, coconut milk, reconstituted LC-Foods low-carb milk, or the (delicious!) “milk” made by my recipe in Nourished; a Cookbook for Health, Weight Loss, and MetaboliBalance (p. 14).”

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(c) 2014, Judy Barnes Baker; www.carbwars.blogspot.com

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