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Make a roux by melting butter and blending in flour, salt, and cayenne pepper. Add milk all at once. Cook over medium heat until mixture thickens and bubbles. Remove from heat. Add cheese. Stir until cheese is melted. Beat egg yolks in a separate bowl until thick and lemon colored. Slowly add yolks to cheese mixture, stirring constantly. Reserve, cover, and keep warm.
Saute vegetables in olive oil. In a separate bowl, beat egg whites to stiff peaks. In a mixing bowl, add 1/3 cup roux per serving (2 cups for 6 servings) to vegetables and fold in egg whites. Pour into ungreased souffle dish or individual ramekins. Bake at 400 degrees for 15 to 20 minutes in a hot water bath until top hat is lightly browned. Sprinkle with powdered sugar and serve immediately.
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