Cheese and Tomato Souffles

Directions

1. 1

   2 tb Unsalted butter 1/4 c Flour 1 1/2 c Milk 3 tb Tomato paste 1 c Swiss cheese, grated 3 tb Parmesan cheese, grated Cayenne pepper to tast

2. 2

   Stir in flour and cook the roux, stirring, for 3 minutes

3. 3

   Remove from heat and add the milk, scalded, in a stream, whisking vigorously, until the mixture is thick and smooth

4. 4

   Simmer the sauce for 3-4 minutes, and whisk in the tomato paste, Swiss and Parmesan cheeses, cayenne, and salt to taste

5. 5

   Whisk until the cheeses have melted

6. 6

   Remove from heat and whisk in the egg yolks, one at a time, beating well after each addition

7. 7

   Transfer the mixture to a bowl, and let it cool

8. 8

   In a bowl, with an electric mixer, beat the egg whites with a pinch of salt until they hold soft peaks