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Cardoon Soufflé


Cardoon Soufflé

A soufflé (French: [su.fle]) is a lightly baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means "to blow up" or more loosely "puff up"—an apt description of what happens to this combination of custard and egg whites
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine French
Servings 6 people


  • 450 grams cardoons (1lb) ends trimmed, stripped of fibres, and cut into pieces
  • 300 ml milk (10 fl oz)
  • 3 eggs
  • 5 tbsp butter
  • 1 tbsp flour plain
  • 85 gms Paramesan Cheese (3oz) grated


Image source: Dreamtimes: 25592657

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