I'm looking for a recipe for asparagus souffle with condensed soup?

Campells condensed soup use to have a recipe on it for asparagus souffle which I had and was very good. I've lost mine. Has any-one got this recipe please???? It was about 20-30 years ago it was on the tin. ThanksI'm looking for a recipe for asparagus souffle with condensed soup?
Try this link, it's for a souffle made with Tomato Soup but it seems like it would work with any kind of soup. Good luck.





http://www.campbellkitchen.com/recipedet鈥?/a>I'm looking for a recipe for asparagus souffle with condensed soup?
1 can (10 1/2 to 11 oz.) condensed soup


1 c. shredded cheese


Seasoning


6 eggs, separated





Combine any from the columns below.





SOUP:





Cheddar cheese


Cream of asparagus


Tomato


Cream of chicken





CHEESE:





Sharp Cheddar


Swiss


American


Jarlsberg





SEASONING:





Dash cayenne pepper


1/8 tsp. ground nutmeg


1/4 tsp. marjoram leaves, crushed


2 tbsp. chopped fresh parsley





1. In 1 quart saucepan, combine soup, cheese and seasoning. Over low heat, heat until cheese melts, stirring occasionally. Remove from heat.


2. In large bowl with mixer at high speed, beat egg whites until stiff peaks form; set aside. In small bowl with mixer at high speed, beat egg yolks until thick and lemon colored. Gradually stir in soup mixture; fold into egg whites.





3. Pour into ungreased 2 quart casserole or souffle dish. Bake at 300 degrees F. 1 hour or until souffle is lightly browned. Serve immediately. Makes 6 servings.





Tip: For best results when beating egg whites, bring them to room temperature before you begin beating. Be sure to use a very clean bowl and beaters; even a small amount of fat or yolk will inhibit the beating.



I found these two recipes while searching on allrecipes.com. There were a few more similar to these, but contain chicken or ham or boiled eggs.





Asparagus Casserole


1 cup shredded Cheddar cheese


2 cups crushed saltine crackers


1/2 cup butter, melted


1 cup condensed cream of mushroom soup


1 (15 ounce) can asparagus, drained with liquid reserved


1/2 cup slivered almonds





1. Preheat oven to 350 degrees F (175 degrees C).


2. In a small bowl, mix together the Cheddar cheese and cracker crumbs. In another dish, stir together the melted butter, soup, and the juice from the can of asparagus.


3. Use half of the cracker mixture to make a layer in the bottom of a 1 1/2 quart casserole dish. Arrange half of the asparagus spears over the crumbs, sprinkle with 1/2 of the almonds, then pour 1/2 of the soup mixture over. Build another layer, starting with the remaining asparagus spears, then the remaining soup mixture, and ending with the remaining cheese and crumbs on top.


4. Bake for 20 minutes in the preheated oven, or until the top is golden.





Amazing Asparagus





1 (15 ounce) can asparagus, drained


1 (8 ounce) can sliced water chestnuts, drained


1 (15 ounce) can baby peas, drained


1 (10.75 ounce) can condensed cream of mushroom soup


2 cups shredded Cheddar cheese


1 cup butter


1 (1 pound) loaf white bread, crusts trimmed


1 cup grated Parmesan cheese





1. Preheat oven to 350 degrees F (175 degrees C).


2. Layer asparagus in the bottom of a medium baking dish. Top with water chestnuts, peas and cream of mushroom soup. Sprinkle with Cheddar cheese.


3. Melt butter in a medium skillet over medium heat. Slice bread into 1/4 to 1/2 inch strips, and place in the butter. When butter has been absorbed, layer bread in the baking dish on top of the Cheddar cheese. Sprinkle with Parmesan cheese.


4. Bake in the preheated oven 35 minutes, or until bubbly and golden brown.
This site will surely help you. It will only take few seconds to find asparagus souffle with condensed soup recipes and other recipes you want instantly.


http://recipestoolbar.com download it for free. it's safe as well. Good luck!
I have been wanting to try making a souffle for a while now. They have seemed a bit intimidating and I had been holding off but when I saw this recipe for an asparagus souffle I just had to try it. I had a lot of fresh local asparagus and this sounded like a perfect way to enjoy some of it. I cut the recipe back a bit as I only had 4 ramekins. I was not sure if playing with the ingredient ratios was a good idea given that souffles are supposed to be a bit challenging to make. This souffle is basically a puree of asparagus mixed into a bechamel sauce that is then folded into some beaten egg whites. I have made bechamel and beaten egg whites several times so the souffle actually came together fairly easily. The ramekins that contain the souffle are in hot water while cooking and this is called a bain marie. I was pleased to see that the souffles puffed up nicely while cooking and I pulled out my camera right away. The souffle deflated quite quickly as I was taking pictures. Souffles are even harder to photograph that melting ice cream! The asparagus souffles were super light and fluffy and moist and good! They did not end up with the dark green colour that I was hoping for but they were really tasty. I think that the next time I make them I will use more asparagus. I really enjoyed the souffle and I now look forward to experimenting with different flavours, both savoury and sweet.





Ingredients:


4 ramekins


1/4 cup bread crumbs


1 cup asparagus (cut into one inch pieces)


1 teaspoon butter


1 shallot (chopped)


1 clove garlic (chopped)


1/2 teaspoon thyme (chopped)


2 tablespoons unsalted butter


2 tablespoons flour


2/3 cup whole milk


1/8 teaspoon nutmeg


1/4 teaspoon dry mustard


1/4 teaspoon salt


1/4 teaspoon pepper


2 egg yolks (lightly beaten)


1/2 cup parmigiano reggiano or gruyere cheese (grated)


2 egg whites





Directions:


1. Butter and coat the ramekins with the bread crumbs.


2. Boil the asparagus until just tender.


3. Run the asparagus under cold water to stop the cooking process.


4. Melt the butter in a pan.


5. Add the shallot and saute until just tender, about 3-5 minutes.


6. Add the garlic and thyme and saute until fragrant, about 1 minute.


7. Puree the asparagus, and shallots in a food processor.


8. Melt the butter in a small sauce pan.


9. Add the flour and stir to mix.


10. Add the milk, egg yolks, nutmeg, mustard, salt and pepper and whisk until it thickens.


11. Add the cheese and mix it in as it melts and remove from the heat.


12. Mix the cheese mixture and asparagus mixture together.


13. Beat the egg whites in a bowl until just stiff.


14. Fold the egg whites into the cheese and asparagus mixture.


15. Pour the batter into the ramekins, place the ramekins into a baking dish and fill the baking dish with hot water up to half the height of the ramekins.


16. Bake in a preheated 400F for 10 minutes, reduce the heat to 350F and bake for another 15 minutes.