Onion Leek Souffle and an update

Things have been a bit frantic over here, as the term has come to an end, I’ve had an exam to sit (for the entire year – one exam), and we’ve had friends visiting from California. So, last weekend was a frenzied tour of the Scottish Midlands, with Glasgow & Edinburgh featuring prominently. This next weekend we’ll rejoin our friends (they’ve been touring the Highlands this week) for a visit to Stirling. Last weekend I took over 4,000 pictures, and ended up with over 1,000 which were worth keeping … or, at least, that I decided to keep – some of them are probably redundant, particularly when looking at bits of architecture, as, for example, who really cares about the individual clan crests scattered about the Kelvingrove Museum’s facade?

Next weekend we’ll be off to see the scenic town of Pitlochry and also visit Blair Castle, and then we’re spending Sunday with Holler‘s Graham (with Holler to follow later, we’ll presume). We’ll try to save some of of the Daring Bakers’ treat for this month for when she joins us later, but … well, we make no promises.

All of that chaos aside, we have been cooking, of course, and have come up with something fabulous to do with the breadcrumbs you end up with if you hollow out bread for soup: you make soufflé! It’s kind of a cheater soufflé, if you’re going to be picky about it, but it sure is a wonderful dish – it lasted not very long at all!

Easy Soufflé

• 4 eggs
• 1/2 C milk
• 2 Tbsp onion & chive cream cheese
• 1.5 C fresh bread crumbs
• 1/4 C cheddar, crumbled
• 2 onions, grilled
• 2 leeks, grilled
• pinch Sage
• pinch Salt
• freshly ground Pepper

1. Whip eggs, milk, and cream cheese until smooth
2. Mix liquid with bread crumbs, cheddar, and spices
3. Pour into vessel of your choice
4. Set onions and leeks on top
5. Bake until set (a skewer comes out wet, but not runny)
6. Let set for at least 10 minutes before serving

This work is licensed under a
Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 License.