Hot Garlic-Parmesan Souffle

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If you love garlic, this super souffle made with cream cheese and parmesan is full of the stuff. If you want to double down, roasted garlic cloves would be fantastic smeared onto the toasted baguettes.

serves/makes:

ready in:
1-2 hrs

ingredients

15 cloves garlic, peeled
2 cups chicken broth
2 packages (8 ounce size) cream cheese, at room temperature
1 cup freshly grated Parmesan cheese
1 can (10.5 ounce size) cream of mushroom soup, undiluted
2 egg yolks, beaten
1 loaf baguette bread, thinly sliced

directions

Preheat the oven to 350 degrees F.

Combine the garlic cloves and chicken broth in a saucepan over medium-high heat. Bring the broth to a boil and cook the garlic until very soft. Remove the garlic cloves with a slotted spoon and place them in a bowl to cool. When cool, mash the garlic and set aside.

Meanwhile, bring the chicken broth to a boil and reduce the liquid to a glaze consistency. Remove the pan from the heat and set aside.

Combine the cream cheese, Parmesan, cream of mushroom soup, reduced broth liquid, mashed garlic, and egg yolks in a bowl. Mix well. Transfer the mixture to an ungreased 1 1/2-quart souffle dish. Place the dish in the oven and bake at 350 degrees F for 45-50 minutes or until puffed and golden brown.

Serve immediately with bread slices.

nutrition data

Nutritional data has not been calculated yet.

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