Because of the delicate nature of soufflé, it’s a good idea to have your accompanying side dishes served up and waiting for the finished soufflé. Soufflé will begin to lose its volume within 10 minutes of serving. To impress your guests, why not bring all of the soufflés to the table on a tray to serve.
Preheat oven to 425ºF (220ºC). Place rack in the centre of the oven.
Generously butter the bottom and sides of four medium-sized ramekins (or one large soufflé pan) with 1 ½ Tbsp (20-25 mL) of butter. Sprinkle with bread crumbs, swirling to generously coat the bottom and sides of the ramekins. This coating will allow the soufflés to rise without sticking to the sides of the dishes.
Melt the remaining 1 ½ Tbsp (20-25 mL) of butter in a large saucepan over low heat. Whisk in flour and mustard and cook, whisking constantly for 3-5 minutes. Slowly whisk in milk and cook until thick and smooth, an additional 3-4 minutes.
Remove from heat and season with salt, pepper and nutmeg.
Add sliced asparagus and chopped turkey meat.
Pour soufflé base into a large bowl. Whisk in egg yolks a few at a time until smooth. Stir in grated Asiago and chives until well incorporated.
Using a hand mixer (or stand mixer), whip 12 egg whites in a separate bowl until stiff peaks form.
Quickly mix about one-quarter of the egg whites into the soufflé base. Then gently fold in the rest into the soufflé base just until incorporated.
Pour into ramekins and bake for 17 minutes and serve before they start to fall.
Suggested VQA Wine Pairings
Selected by the BC Wine Institute & Wine Country Ontario.
Mission Hill 2011 Pinot Gris
Closson Chase Vineyard 2009 Chardonnay
Suggested Canadian Brewery Pairings
Selected by Thirst for Knowledge Inc.
Unibroue Blanche de Chambly
Mill St. Brewery Belgian Wit
Brasseurs RJ Le Cheval Blanc Blanche
The slightly elevated carbonation of these beers should help to cleanse the impact of the Asiago cheese while cutting the richness of the eggs.
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