Date: Tue, 16 Nov 93 14:09:44 CST From: Lu Bozinovich Chestnut Souffle (Serves: 1 big, or 2 small appetites) 1/2 cup of "whole" soymilk 1 tbs flour (I used unbleached white) 1/2 cup of roasted chestnuts, finely ground seasonings, optional (ie. tbs. sherry, tbs. kirsch-wasser, tsp salt, tsp white pepper or freshly ground black pepper, other savories or sweets) 2 or 3 egg whites, whipped Make a roux out of the soymilk and the flour, by blending first, then placing over heat, continually stirring, until thickened. If it begins to thicken too fast, remove from flame and continue stirring until lumps disappear, then place back on flame and stir until thick or at least not runny (it takes a max of 5 minutes, after the roux has begun to bubble). Remove roux from heat and mix in chestnuts. Stir until blended. At this point or just before stirring in chestnuts, one could add seasonings (I made mine with just salt and pepper, but a little sherry would have been nice; alternatively if you wanted a sweet souffle, then kirsch with sugar might work). WARNING: do not add any liquids directly to the beaten egg whites, rather blend the liquids in with the roux-chestnut mixture first. Mix some of the egg whites into the roux, stir enough whites in to lighten the roux. Fold roux into the remaining whipped egg whites, using a light folding technique. Pour into a parchment lined, with a 1 or 2 inch parchment collar, single souffle dish and bake 400F for about 15 to 18 minutes. Oil the parchment, lightly, (I didn't), and never add eggs to a hot roux (but it cools fast). Comments, the souffle will fall, as do all the souffles I've made. Since this is made without fats, it tends to be a little dry, but then I toasted my chestnuts before adding, I don't recommend doing this since it will dry out the chestnuts which means the souffle will be drier. The chestnuts are aromatic, so a little liqueur might be used to enhance the aroma, not so much that would drown out the aroma. kwovo ovo