Return to Content

Celery Souffle

by

Yield: Serves 4.

Who said celery should always be relegated to the Salad Department?

Ingredients:

  • 4 slices soft bread
  • 1/2 cup milk
  • 4 tablespoons butter or margarine
  • 1/2 cup finely chopped celery
  • 2 teaspoons minced onion
  • 4 eggs, separated
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Instructions:

Cut the bread into small cubes and soften in the milk.


Melt the butter or margarine in a skillet. Add the celery and onion and cook for 3 minutes. Add the bread and milk and heat thoroughly, then beat until smooth. Remove from the heat.


Beat the egg yolks and add to the skillet, beating well. Add the seasonings. Beat the egg whites until stiff and fold into the mixture.


Pour into a well-buttered 1-quart casserole, set in a pan of hot water, and bake at 375 degrees F for 30 minutes.

Updated Tuesday, July 24th, 2007
Yankee Magazine Advertising

Bring New England Home
plus, get the Tablet Edition FREE!

In this issue: Winter in Vermont

  • Warm Up to Perfect Comfort Food
  • Keeping Timeless Crafts Alive
  • A Town That Loves Covered Bridges and Artists
Subscribe Today and Save 44%

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2013, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111