Cappuccino Souffle, Steak Soup

DEAR SOS: My nephew, who has taken to the kitchen, has asked me if I could get a recipe for the cappuccino souffle at Harry’s Bar in Century City. I hope you can help.

--BARBARA

DEAR BARBARA: Here’s the recipe from our files.

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HARRY’S CHOCOLATE CAPPUCCINO SOUFFLE

1 1/2 cups milk 2 tablespoons ground milk chocolate (preferably Ghirardelli) 1 tablespoon instant espresso coffee 1 tablespoon brown sugar, packed 1/4 cup melted butter 2 tablespoons flour 6 egg whites 2 tablespoons powdered sugar Espresso Sauce

In medium saucepan combine milk, chocolate, coffee and brown sugar. Bring to boil over medium heat. In mixing bowl combine melted butter and flour. Mix until smooth. Slowly add to coffee mixture until well mixed. Set aside.

In large mixing bowl beat egg whites (save egg yolks for another use) until foamy, about 3 minutes. Add coffee mixture and mix until evenly colored. Pour mixture into 5 greased and sugared 5-ounce ceramic souffle dishes. Level off to prevent overflowing. Place cups on baking sheet and bake at 375 degrees 15 minutes. Remove tray of souffles from oven and sprinkle with powdered sugar.

When ready to serve, cut into souffle with knife and pour Espresso Sauce into souffle until souffle puffs to maximum height without spilling. Makes 5 souffles.

Each serving contains about:

566 calories; 240 mg sodium; 164 mg cholesterol; 49 grams fat; 25 grams carbohydrates; 10 grams protein; 0.01 gram fiber.

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Espresso Sauce

2 cups heavy whipping cream 2 tablespoons ground milk chocolate 1 tablespoon instant espresso coffee 3 tablespoons brown sugar, packed

Combine whipping cream, chocolate, espresso and brown sugar in saucepan. Heat until consistency of syrup.

DEAR SOS: Some time ago you printed a recipe for steak soup from Pam-Pam’s East restaurant in the Raphael Hotel in San Francisco. The restaurant is gone and I’ve lost the recipe. Could you reprint it? It’s wonderful with brown bread.

--VALERIE

DEAR VALERIE: What a good way to use less-costly steak. Keep it in mind for upcoming holiday buffets.

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PAM PAM’S EAST STEAK SOUP

1 pound round steak, diced 1 cup butter 1 cup flour 1 medium onion, chopped 1 large carrot, chopped 3 stalks celery, chopped 1 (1-pound 13-ounce) can whole tomatoes, chopped 3 quarts beef stock 1 tablespoon Worcestershire sauce Salt, pepper 1 1/2 cups half and half

Brown meat in skillet with butter. Stir in flour until smooth. Add onion, carrot and celery. Cook 10 minutes. Add undrained tomatoes, stock and Worcestershire. Season to taste with salt and pepper.

Simmer 1 to 1 1/2 hours (the longer soup cooks, the thicker it will become). Add half and half during last 5 minutes of cooking. Makes 12 to 16 servings.

Each of 12 servings contains about:

302 calories; 988 mg sodium; 69 mg cholesterol; 20 grams fat; 16 grams carbohydrates; 15 grams protein; 0.54 gram fiber.

Only recipes of general interest will be printed. Send recipe request to Culinary SOS, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Include restaurant address when requesting recipes from restaurants. We are unable to answer recipe requests by mail.