CHEESE SOUFFLE

 

I LOVE TO SERVE THIS RECIPE WITH SALAD – VERY LIGHT YET FULLFILLING!  SEE HOW I MAKE MY VINAIGRETTES IN THE UPCOMING POST TO COMPLIMENT YOUR SOUFFLE.

 

Active time: 25 min; Cooking time: 50 min

Serving: 4

 

1 ¾ oz unsalted butter + more for baking dish

1 3/8 oz of flour

1 and 2/3 cup of milk

5 large eggs (4 egg yolks and 5 whites)

6 oz shredded Swiss cheese

Pinch of nutmeg

Salt and pepper

 

Preheat oven to 430 F (conventional heat)

Brush generously a porcelain soufflé dish with butter and be sure not to touch the inside of the dish after doing so, otherwise the soufflé wouldn’t rise!

In a large saucepan, melt the butter over medium heat and add the flour (it’s called a roux), whisk vigorously and add the milk little by little, cook until good consistency without stopping whisking.

Add the shredded cheese, the nutmeg, salt and pepper to taste. Let the preparation cool down.

Add the 4 egg yolks when cool and whisk until smooth.

Place the 5 egg whites in a bowl of an electric mixer, add a pinch of salt and beat on high speed until stiff peaks form.

Add the egg whites to the preparation with a spatula and whisk gently.

Pour the mix in the soufflé dish and bake for about 40 min or until golden brown on top. Don’t open the oven door during cooking!
Serve with a spring mix salad (see my vinaigrettes’ recipes).

Bon Appetit!