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Cheese Souffle for Twenty-Four

Cheese Souffle for Twenty-Four
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Yield: Serves 20-24.

Sam and Julia Krieg serve their souffl�s, along with homebaked bread, sausage, and strudels, at a long wooden table surrounded by ladder-back chairs. This recipe is "contrary" to more traditional souffl� preparations, but the Kriegs say their beautiful, aromatic dish invariably evokes sighs of contentment all around the table. �Captain Schoonmaker's, High Falls, New York


  • 42 extra-large eggs
  • 1 teaspoon cream of tartar
  • 8 sprigs parsley, minced
  • 3 to 4 scallion tops, minced
  • 1 teaspoon chopped fresh dill
  • 1 teaspoon celery salt
  • 1 can (10-3/4 ounces) cheese soup


Preheat oven to 350�F. Separate the eggs into 3 large bowls--2 for whites, 1 for yolks. Add 1/2 teaspoon of the cream of tartar to each bowl of whites and beat until stiff. Add the parsley, scallion tops, dill, celery salt, and cheese soup to the yolk bowl and beat until well blended. Divide the yolk mixture between the two bowls of whites and carefully fold in. Fill 4 well-greased, 1-quart souffl� dishes and bake 20 minutes.
Updated Friday, October 23rd, 2009
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