Gruyère Cheese and Chive Soufflé

Name: Gruyu00e8re Cheese and Chive Soufflu00e9
Prep time: 15 min
Total time: 45 min
Yield: 6 Servings
Ingredients: 4 Tbs unsalted butter; 2 Tbs finely grated Parmesan cheese; 3 Tbs all-purpose flour; u00bc tsp cayenne pepper; 1 cup milk; 3 egg yolks, at room temperature; 1 cup gruyu00e8re cheese, shredded; 2 Tbs chives, minced; 4 egg whites, at room temperature

By Leslie Blythe Cheese, Eggs Baking

September 21, 2015

I have literally made this Gruyère Cheese and Chive Soufflé hundreds of times, especially when we were first married. It’s cheap and cheerful, as the Brits would say. I love making things that don’t cost much, but have an air of elegance.

Prep: 15 mins
Cook: 30 mins
Yields: 6 Servings

Ingredients

4 Tbs unsalted butter

2 Tbs finely grated Parmesan cheese

3 Tbs all-purpose flour

¼ tsp cayenne pepper

1 cup milk

3 egg yolks, at room temperature

1 cup gruyère cheese, shredded

2 Tbs chives, minced

4 egg whites, at room temperature

Directions

1Preheat oven to 400˚, and butter a 6 cup soufflé dish. Dust inside of dish with 1 Tbs Parmesan by tilting dish and allowing cheese to roll and stick to butter. Set aside.

2Melt remaining butter in a large saucepan over medium heat. Add flour and stir constantly for 2 minutes, making sure it doesn’t brown. This is called a “roux,” which is the base for many white sauces. Slowly whisk in milk and cayenne until smooth, and continue stirring for about 4-5 minutes to form a béchamel sauce. This sauce should be thick. Remove from heat and let cool slightly.

3Whisk the egg yolks, the cheese, chives and remaining tablespoon of Parmesan. Set aside.

4With a hand mixer, beat egg whites until stiff but not dry. Stir 1/4 of whites into soufflé base. Fold in remaining whites, being careful not to over-mix.

5Gently spoon mixture into soufflé dish. Bake for 20 minutes. Reduce heat to 350˚ and bake 10 more minutes.

6Serve immediately.

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