Blender Cheese Soufflés
The author says these cheese soufflés taste as great as homemade ones, and you save a lot of time when you substitute slices of bread for the standard thick white sauce. In fact, the preparation time is so short you’ll have time to set the table, unload the dishwasher, and open the mail while the oven preheats. Serve with soup and/or a green salad. From “The Dinner Doctor: Quick Cooking when Time is Short,” serves 8.
Ingredients
2 teaspoons butter, at room
temperature
1 large garlic clove, peeled
2 cups pre-shredded sharp cheddar cheese
4 slices sourdough bread, slightly dried, each slice torn into 3 to 4 pieces.
4 large eggs
2 cups milk
Directions
Preheat the oven to 400. Rub 8 ramekins (4 inches in diameter and 2 inches deep) with butter. Place ramekins on a baking sheet and set aside.
With the food processor running, drop peeled garlic clove down feed tube and process until minced, 5-10 seconds. Stop the machine. Add cheese and bread and process until bread has become crumbs, 30 seconds. Stop the machine and add eggs and milk. Process until well combined, 15 seconds. Pour cheese mixture into the prepared ramekins, filling them three-quarters full. Carefully place the baking sheet with the ramekins in the oven.
Bake souffles until they puff up and are golden brown, 30 to 35 minutes. Serve immediately.
