Cheese Soufflé with Fresh Chives
This French creation tastes like a scented cloud. It is very easy to make!
Servings: 4
Ingredients
- 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
Instructions
- 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!