Cheese soufflé with herbs

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 4

Try this light and airy cheese soufflé, infused with the refreshing aroma of fine herbs. Fine herbs is a French culinary term for a classic combination of delicate greens (usually parsley, chives, chervil, and tarragon). If you can't find all of these herbs, use only chives; their flavor and aroma are incredible. And if you have some whole nutmeg on hand, grate some into the soufflé when you add the cheese and eggs.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 tablespoons unsalted butter, plus extra for greasing ramekins
1/4 cup premium flour
1 teaspoon coarse salt
1.5 cups grated fontina cheese
0.5 tbsp. chopped fine herbs (a mixture of parsley, chives, chervil and tarragon) or chopped chives
2 large eggs + 1 white

Ingredient Substitution Suggestions

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Recipes with similar ingredients: eggs, Fontina cheese, chervil, tarragon, chives, parsley

Cooking the dish according to the recipe:

Position a rack in the middle of the oven and preheat the oven to 190°C. Grease the bottoms and inside walls of four 180-240 ml (6-8 oz) ramekins with butter.
In a medium saucepan, melt the butter over medium heat. Add the flour and salt and cook, stirring, for about 1 minute. Add 3/4 cup water, bring to a boil, and cook, stirring constantly, until the mixture thickens like pudding, about 3 minutes. Remove from heat and stir in the cheese, chopped herbs, and whole eggs.

Transfer to a medium bowl and stir until mixture cools slightly.
Beat the egg whites in another medium bowl until soft peaks form, about 2 minutes. Gently fold the beaten whites into the cheese mixture until only a few white streaks remain.
Place the prepared molds in a baking dish, distribute the soufflé evenly among the molds, and smooth the surface with a spoon. Bake until golden brown and rises about 2.5 cm above the edges of the dish, 15-20 minutes. Serve immediately.

Categories:

recipe / Summer dishes / Main courses / Casseroles / Eggs and dairy products / Food Network - recipes / French cuisine