Goat's Cheese Souffle
- Total Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons butter
- 3tablespoons flour
- 1cup heavy cream
- 1cup half and half
- Bay leaf
- Herb bouquet
- Coarse salt and freshly ground pepper to taste
- 4egg yolks
- 6egg whites
- 6ounces crumbled goat's cheese
- 1teaspoon thyme
Nutritional analysis per serving (4 servings)
594 calories; 53 grams fat; 33 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 12 grams carbohydrates; 1 gram dietary fiber; 5 grams sugars; 18 grams protein; 557 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt the butter in a saucepan and add the flour. Cook for five minutes, stirring. Do not allow to brown. Meanwhile scald the milk and add to the flour-butter mixture.
- Step 2
Add the bay leaf, herb bouquet, salt and pepper. Put the mixture in the top of a double boiler and simmer gently for 30 minutes. Add the crumbled cheese and egg yolks. Mix until smooth.
- Step 3
Preheat oven to 400 degrees. Butter a souffle dish. Whip the egg whites until they stand up in a peak. Fold the cheese mixture into the egg whites and pour into the souffle dish. Sprinkle with thyme.
- Step 4
Bake for 15 to 20 minutes, or until the souffle has puffed up with a golden brown top.
Private Notes
Comments
No, same ingredients but very modified-only 1 1/2 tbs butter and flour and 1/2 cup heavy cream and 1/2 cup milk, 8 oz. goat cheese and 5 eggs . Sadly tech-dyslexic so I don't know how to forward my recipes!
There’s a good deal missing from this recipe (and I haven’t even made it yet). The soufflé dish should be 1.5 quarts. Additionally, while it may be obvious, don’t forget to remove the bay leaf and herb bouquet before mixing in the egg whites.
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