INGREDIENTS:
- Butter
- 2 to 3 tablespoons fine dry bread crumbs
- 2 cups cooked and drained baby lima beans
- 3/4 cup milk
- 6 ounces shredded mild or sharp cheddar cheese
- 1/2 teaspoon salt
- 1 scant teaspoon Creole or Cajun seasoning
- Dash ground black pepper
- 5 egg yolks
- 6 egg whites
PREPARATION:
In a blender or food processor, combine the beans, milk, and seasonings; process until smooth and pureed. Pour the puree into a medium saucepan; stir in cheese. Heat until cheese is melted.
Put the egg yolks in a small bowl; add about 1/4 cup to them and whisk lightly to combine. Add the egg yolk mixture to the saucepan, stirring until well blended.
In a glass or metal bowl, beat egg whites until soft peaks form. Gently fold about 1/3 of the egg whites into the saucepan mixture, then fold in the remaining egg whites in two or three more additions. Pour into the prepared soufflé dish and bake for 30 to 40 minutes, until the top is golden brown. Serve immediately.
Serves 6.
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