Sauté 1½ cups of finely chopped, drained spinach in butter with 1 teaspoon finely grated onion, and then whip it until light and fluffy. Mix well into the white sauce of the Basic Soufflé before adding the cheese and following the rest of the recipe.
Cheese-Tomato Soufflé
Substitute hot tomato juice for the scalded milk.
Cheese-Sea-food Soufflé
Add 1½ cups finely chopped or ground lobster, crab, shrimp, other sea food or mixture thereof, with any preferred seasoning added.
Cheese-Mushroom Soufflé