Why green beans? … because it was the only food remained in the freezer before departure!

All sort of food can be “blown” and become a soufflé … just making it to a creamy state!

Let’s see how to do it with green beans…

Start by cooking the green beans in boiling salted water or in a concentrated vegetable broth…

Prepare the “roux” for a béchamel with equal parts of butter and 00 flour (2 oz=50 g + 2 oz=50 g for 4 soufflés, for example)...

Add a quarter of liter of hot milk (about 0,44 Pt) and leave it cook to slow fire for 5 minutes about, mixing always … when the mixture is ready switch off the flame and add a little bit of parmesan…

Add the green beans to the béchamel sauce and put everything into the mixer to obtain a green beans creamy sauce …

Whisk the egg whites until stiff (6oz = 150g)…

Mix gently the green beans cream with the wipped egg white with a vertical movement for not break the air bubbles Do it at the last moment, just before to put it in the oven…

Grease one oven-proof dish with the edges high, fill it to the half with the mixture and put it in the preheated oven at 180 °C for about 40 minutes…

and…

Good tasting!

With an equal or similar technique it is possible to obtain a soufflé from any vegetable, tuber, fruit, cheese or fish …