Celery Soufflé Recipe

• 300 g (10 oz) Condensed Celery Soup
• 3 Celery Stalks (chopped)
• 3 Egg Yolks
• A pinch of Nutmeg (freshly grated)
• Salt (to taste)
• Black Pepper (freshly ground, to taste)
• 4 Egg Whites
• 1 tbsp Parmesan Cheese (grated)
• Margarine (for greasing)

• Preheat oven to 350 °F (175 °C).
• Grease a 2 pint ovenproof dish.
• Place the condensed celery soup in a saucepan and keep it for heating.
• Add the celery stalks to the soup and stir well.
• Remove the soup from heat and add egg yolks and nutmeg.
• Add salt and black pepper. Stir well.
• Whisk the egg white in a small dry bowl till stiff peaks are formed.
• Fold one spoonful of egg white with a metal spoon into the celery mixture. Mix well.
• Add the remaining egg whites.
• Pour the mixture into the ovenproof dish.
• Bake the preparation for 40 minutes.
• Sprinkle Parmesan cheese over the soufflé and bake it for another 5 minutes.
• Remove and serve hot immediately.