Here’s the Cheese Soufflé with Fresh Chives recipe from my latest YouTube video, “Easy, Elegant Lunch.” The soufflé in question is nothing shy of a dream: Puffy, creamy, and light as air. Like all soufflés, this one is a breeze to make. Make it once, and you will probably want to make it again and again.
To see me make the entire lunch (the aforementioned soufflé, plus Parsley Salad and Berries in Prosecco), watch the video embedded above. Then scroll down for the printable soufflé recipe. xKevin
Cheese Soufflé with Fresh Chives
This French creation tastes like a scented cloud. It is very easy to make!
- 2 tablespoons butter (plus more for greasing the baking dish)
- 3 tablespoons grated Parmesan cheese
- 3 tablespoons all-purpose ("plain") flour
- 1 cup (250ml) warm milk
- 1 cup (125g) shredded Swiss or Gruyere cheese
- 2 tablespoons finely-chopped fresh chives
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black or white ground pepper
- 4 large eggs, separated, plus 1 large egg white at room temperature
- Preheat the oven to 375°F (190°C). Generously butter a 2-quart (2.27 liters) soufflé dish, add the Parmesan cheese, and then swirl and tilt the dish to coat its bottom and sides. Leave any loose cheese in the dish.
- In a saucepan over medium heat, melt the 2 tablespoons of butter. Whisk in the flour. Immediately reduce the heat to medium-low. While whisking constantly, let the mixture bubble for 1 minute (to cook the flour).
- Slowly whisk in the milk, increase the heat to medium or medium-high, and bring to a boil while whisking slowly but constantly, until the mixture turns quite thick -- about 3 minutes. Off heat, stir in the salt, pepper, Swiss or Gruyere cheese, and the chives. Stir just until the cheese is fully melted -- about 1 minute. Let cool until the mixture is just warm -- about 5 minutes.
- In a large bowl, thoroughly whisk the egg yolks. Gradually whisk the cheese mixture into the yolks. In another bowl (or in the bowl of a standing mixer outfitted with the whisk attachment), beat the 5 egg whites until soft peaks form.
- Stir one-fourth of the of the beaten egg whites into the yolk mixture just to lighten it. Then gently fold in the remaining whites until combined. Pour into the prepared baking dish.
- Bake until the soufflé is puffed and golden -- about 25 minutes. Serve at once!
Cindy Garrison says
I cannot wait to try this. Looks delish! I have enjoyed your web page since I first discovered the internet. As a gardener, I have learned so much about propagation and garden design. And now that I am retired, I watch your cooking videos weekly with my husband, who is your fan too. I miss gardening, but now enjoy making him something new…inspired by your lovely creations. We enjoy the trips you take to purchase supplies and your lovely home. Your recent flower demo in the three took our breath away! You definitely live in our thoughts!
Cindy Garrison says
Floral in “the tureen” …sorry!
Kevin Lee Jacobs says
Hi Cindy – Glad you know that you and your husband are enjoying the videos. Thank you for watching them!