Hot Garlic-Parmesan Soufflé
Recipe type: Souffle
  • 7 cloves garlic, peeled
  • 1 cups chicken broth or stock
  • 1 (8-ounce) packages cream cheese, room temperature
  • ½ cup freshly grated parmesan cheese
  • ½ can cream of mushroom soup, undiluted
  • 1 egg yolks, beaten
  • ½ loaf baguette bread, thinly sliced.
  1. Preheat oven to 176C.
  2. 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.
  3. Cook and reduce chicken broth to a glaze; remove from heat and set aside.
  4. 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 soufflé dish.
  5. Bake, uncovered, 45 to 50 minutes or until golden brown. Remove from oven and serve with bread.
Recipe by Harvest Hub at