Inspired by the book The Boy Who Ate Around, our Ostara supper was the Giant Cheese Soufflé from Vegetarian Cooking for Everyone with a side of asparagus. It was a big hit, and all of the ingredients are available at Aldi.
This grand looking soufflé is baked in a round casserole- 13 – 14 inches across and at least two inches high. I used a dutch oven and a soufflé dish. Serves 6 – 8 (My family ate a double recipe)
5 + Tbsp Butter
2 Tbsp parmesan
6 Tbsp flour
2 cups warm milk
6 egg yolks
1 3/4 cup grated cheddar
1 tsp paprika
10 egg whites
Preheat oven to 400 degrees. Butter your large dish and dust the sides with parmesan.
Melt the butter in a saucepan, whisk in the flour, and cook over low heat for several minutes. Whisk in the milk all at once, lower the heat, and cook for one minute, stirring. Remove from heat and beat in the yolks two at a time. Stir in the cheese. Season with 3/4 tsp. salt and the paprika.
Beat the egg whites with a pinch of salt until they hold firm peaks. Fold them into the yolk mixture, then pour into the casserole. Put in the center of the oven and lower the heat to 375. Bake until the soufflé has risen and is golden brown all over the top, about 30 minutes. A slight quivering in the middle and firmness around the edges mean that the center will be loose enough to provide a creamy sauce. If you prefer a firmer center, bake 5 minutes longer. In either case, serve as soon as it’s ready.