Recipe#8585

Title: pesto souffle

From: Lee Culp) 
Date: Wed, 30 Dec 1998 22:18:15 EST 

  servings: 8
      2 c  fresh basil leaves
      3 t  garlic
    1/4 c  pine nuts
      1 c  parmesan cheese
    1/2 c  olive oil
    1/2 t  salt
    1/2 c  unsalted butter
    1/3 c  flour
      1 c  milk
    1/4 t  white pepper
    1/4 t  freshly ground nutmeg
      8 ea egg yolk
    1/4 c  scallions
      4 c  tomato concasse
     10 ea egg white
combine basil, garlic, pine nuts, one-third of the parmesan cheese, and
half the salt in a food processor 
process to chop fine 
with machine running, add oil in a thin-steady stream process until
thickened, set aside 
butter large souffle dishes 
sprinkle each with parmesan cheese, set aside 
heat three-fourths of the butter in a skillet, over a medium flame 
whisk in flour, heat and stir to make a pale-blond roux gradually whisk
in milk
heat and stir until thickened 
season to taste with half of the remaining salt, white pepper, and nutmeg
mix in yolks, a tablespoon at a time, until well blended 
saute scallions in remaining butter to soften 
add tomatoes, heat and stir over a moderate flame, until liquid nearly
evaporates
remove from heat 
combine with pesto and cheese mixture-mix well 
beat whites and remaining salt together, until stiff 
stir one-fourth of whites into souffle mixture-mix well gently fold in
remaining whites 
pour into prepared souffle dishes 
place into a 400 degree oven
reduce heat to 375 
bake @ 375 degrees for 30-35 minutes 
serve at once