Best Garlic Souffle Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Nov. 25, 2003
While salty I didn't have a problem with that. My problem was using the condenced soup as a short cut, there is no brand specification which can lead this recipe well astray from it's intent. Also I don't believe a real souffle can make up for the lack of real skill going into it with a condenced soup as a replacement for eggs and cream. I also seriously suggest adding another spice or veggie into this recipe to lighten it a bit. How about some dry mustard or paprika? Also some shallots and/or minced onions added to the butter to saute fits well. Also about 1 cup sifted flour to this mixture helps firm and set up the souffle and add a slight crust.
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Reviewed: Mar. 23, 2001
1.5tsp is WAY too much salt for this recipe, at least with British condensed soup and British cheddar cheese. MAYbe .5tsp ... but this was inedible.
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Reviewed: Feb. 12, 2001
I think this recipe would be better with less salt. I found it almost to salty to eat
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