Cheese Souffle and Herb Salad
This recipe for a cheese souffle demystifies the dish. It's far easier to make than you expect and can be ready for a weekday lunch! Pair with an herb salad for a great punch of flavor. Make them in a full-size souffle dish for a family meal or go fancy by making them in individual ramekins for a unique look and special feel.
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Servings: 8 servings
Calories: 172kcal
Ingredients
For the cheese souffle
- 4 eggs separated
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter plus more for the souffle dish
- 1/4 cup flour
- 1 cup milk - room temp if you remember
- 1/2 teaspoon nutmeg
- 1/4 teaspoon pepper
- 3/4 cup Emmenthaler or Gruyere cheese
Instructions
- Preheat oven to 425 degrees. Finely grate cheese.
- Butter a large souffle dish. Coat butter in either grated cheese or bread crumbs. Place souffle dish in the fridge so that it stays cold until baked.
- Place egg yolks in one bowl, and egg whites in another. Add salt to yolks.4 eggs, 1/4 teaspoon salt
- Heat butter in heavy saucepan over medium heat. Add flour, and cook for a minute, stirring regularly. Pour in milk while whisking, and simmer until thick.2 tablespoons unsalted butter, 1/4 cup flour, 1 cup milk - room temp if you remember
- Remove from heat, and add salt, pepper, and nutmeg to taste. Stir, and then add cheese, again stirring until well combined. Add egg yolks one at a time, stirring to combine thoroughly before adding the next one.1/2 teaspoon nutmeg, 1/4 teaspoon pepper, 3/4 cup Emmenthaler or Gruyere cheese
- Beat egg whites until medium peaks form. Fold egg whites one-third at a time into the other ingredients. Stir until most white streaks are gone.
- Pour mixture into prepared souffle dish. Cut a circle around the top of the souffle to help keep it from cracking and falling. Bake for 25-30 minutes until risen and golden brown on top.
Notes
- To make the herb salad, gather spring mix, dill, parsley, lemon juice, olive oil, salt, and pepper. Emulsify lemon juice and olive oil - may be a 1:2 ratio, I never measure. Add salt and pepper to taste. Pour over your spring mix with added chopped dill and parsley.
- For more tips and tricks, be sure to read the full article above.
Nutrition
Serving: 1g | Calories: 172kcal | Carbohydrates: 6g | Protein: 10g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Cholesterol: 140mg | Sodium: 294mg | Sugar: 1g
This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.