The Perfect Soufflé

Soufflés fall. For that reason, many people think they’re too difficult and never, ever make them. Hands up, those of you who’d make a soufflé if it were dead-simple, quick, and cheap? I see most hands wildly waving except for my Arizona friends who never cook. In fact, no one in Arizona cooks! They all go to the Olive Garden or Applebee’s. Shame on you! To be passionate about cooking is to be passionate about life! (And to be passionate about eating is to be passionate about love!) Today’s recipe is in the oven, even as we speak. It’s fast and easy! One you’ve made it, you’ll want to do it again and again. But there I go, talking about sex again … 

The Perfect Soufflé:

1 - 10 oz. (284 mL) cream of mushroom soup (undiluted)

3 tbsp. processed cheese spread such as Cheez Whiz (I never measure - dumping in three soup spoons does just fine)

3 large eggs, separated (Note to my Arizona friends: “Separating” eggs doesn’t mean hiding them in different corners of the kitchen! It means cracking the shells to separate the whites from the yolks) 

Preheat oven to 300 deg. F. Combine soup and Cheez Whiz in microwave-safe bowl, heating on low setting in microwave oven about a minute. Add egg yolks to warmed mixture one at a time, stirring after each addition until well combined. Cool slightly. 

Using an electric mixer, beat egg whites until stiff. Fold cheese mixture into egg whites, giving bowl quarter-turns and using an under-over motion with your spoon or spatula. (Further note to my Arizona friends: “Folding” egg whites is different from folding laundry. If you’re unsure how to do this, ask a neighbor - from out of state.) 

Gently pour into ungreased soufflé dish. Bake, uncovered, 1 hr. Buon appetito!

Start with three eggs. Count ’em! Three!

Separate the yolks from the whites. I find this the easiest way.

Combine condensed mushroom soup with Cheez Whiz.

Add yolks one at a time, stirring after each addition.

Beat whites until they are stiff. Gradually fold in cheese mixture.
Don't over-fold lest you collapse the soufflé’s air pockets. 

As the name says, this is The Perfect Soufflé!