Foods | Cooking
Hints & Tips
Recipe and photo from
Christopher Ranch web site, growers of California Garlic.
This hot appetizer is not really a soufflé, but a delectable and delicate dip for bread. The taste will surprise you.
Check out Linda's
Appetizer Recipes for more great appetizer ideas.
Hot Garlic-Parmesan Souffle Recipe
Dips & Spreads,
Yields: serves many
Prep time: 20 min
Cook time: 50 min
Parmesan Cheese (Parmigiano-Reggiano)
2 cups chicken broth or stock
2 (8-ounce) packages cream cheese, room temperature
1 cup freshly-grated
1 (10.5-ounce) can cream of mushroom soup, undiluted
egg yolks, beaten
1 loaf baguette bread, thinly sliced.
Preheat oven to 350 degrees F.
In a medium saucepan over medium-high heat, combine garlic cloves and chicken broth; bring to a boil and poach 15 minutes or until garlic is soft.
Remove garlic cloves to a small bowl and allow them to cool. When cool, mash with a fork; set aside.
Cook and reduce chicken broth to a glaze; remove from heat and set aside.
In a large bowl, combine cream cheese, parmesan cheese, mushroom soup, garlic-chicken glaze,
mashed garlic, and egg yolks; stir until well blended. Transfer into a shallow ungreased 1 1/2-quart soufflé dish.
Bake, uncovered, 45 to 50 minutes or until golden brown. Remove from oven and serve with bread.