** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Stir in flour and cook the roux, stirring, for 3 minutes.
3. Remove from heat and add the milk, scalded, in a stream, whisking vigorously, until the mixture is thick and smooth.
4. Simmer the sauce for 3-4 minutes, and whisk in the tomato paste, Swiss and Parmesan cheeses, cayenne, and salt to taste.
Whisk until the cheeses have melted.
5. Remove from heat and whisk in the egg yolks, one at a time, beating well after each addition.
Transfer the mixture to a bowl, and let it cool.
6. In a bowl, with an electric mixer, beat the egg whites with a pinch of salt until they hold soft peaks.
Add the Sherry and beat to stiff peaks.
7. Fold the egg white mixture into the cheese mixture gently but thoroughly.
8. Transfer the mixture to 6 buttered 2/3-cup ramekins, and bake the souffles on a jelly roll pan in the middle of a preheated 400f oven for 25-30 minutes, or until they are cooked through.
Serve immediately.
Comments on Cheese And Tomato Souffles Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is very low-sodium with 130.67mg per serving
This recipe is a good source of Vitamin A with 11% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Tomato, MSG, Cheese, Sulfites, Alcohol, Hot Pepper allergies.
Meal Type: 
Prep Time: 
Cooking Time: 
Cook Method:
Difficulty: 
Cuisine: 
Print this Recipe
