Best Fresh Herb Souffle Recipes

CHEVRE AND FRESH HERB SOUFFLE

CHEVRE AND FRESH HERB SOUFFLE image

Categories Cheese Egg Breakfast Brunch Bake Low Carb Low Fat Quick & Easy Lunch Spring Healthy

Yield 8 people

Number Of Ingredients 14

Ingredients

2 cups cold milk
1/2 cup all-purpose flour
1 clove garlic, minced
1/2 tsp salt
1/2 tsp pepper
1/4 tsp nutmeg
1/4 tsp cayenne
1 tbsp chopped fresh thyme, or 1/2 tsp dried
1tbsp chopped fresh rosemary, or 1/2 tsp dried
2 tbsp chopped fresh parsley
4 egg yolks
5 oz goat or feta cheeze, crumbled (a little less than a loose cup)
7 egg whites
1 tbsp grated Parmesan cheese

Steps:

1. Lightly oil shallow 12x8in (3L) gratin dish. Preheat oven to 425 degrees F. 2. In 3 qt saucepan, whisk milk into flour until smooth. Add garlic and slowly bring to boil, stirring often. 3. Stir in salt, pepper, nutmeg, cayenne, thyme, rosemary and parsley. Remove from heat. 4. Beat egg yolks. Beat a little hot sauce into yolks and then return yolk mixture to saucepan. Stir in goat/feta cheese. Taste sauce, it should be very well seasoned. 5. In large bowl, beat egg whites until peaks form. Stir one-quarter of whites into sauce bse to lighten and then fold in remaining whites gently. 6. Spoon souffle mixture lightlyinto gratin dish and sprinkle with Parmesan. Reduce oven temperature to 400 F. Bake souffle for 20 to 25 minutes, until browned and puffed. Serve immediately.

FRESH HERB SOUFFLE

Fresh Herb Souffle image

Adapted from the SeaScape Manor Bed and Breakfast, Highlands, New Jersey. Enjoy! French, Northeastern

Provided by Sharon123

Categories Cheese

Time 1h5m

Yield 1 souffle

Number Of Ingredients 13

Ingredients

2 cups milk
6 tablespoons butter
6 tablespoons all-purpose flour
8 eggs, separated
1 cup grated monterey jack cheese
1 cup grated cheddar cheese
1 teaspoon Grey Poupon mustard
2 tablespoons fresh basil, finely chopped
2 tablespoons fresh rosemary, finely chopped
2 tablespoons fresh thyme or 2 tablespoons parsley, finely chopped
1/2 teaspoon nutmeg
1 teaspoon salt
pepper

Steps:

In a 2-quart saucepan, heat the milk on medium heat. In a separate saucepan, melt the butter and stir in the flour. Stir and cook for two minutes. Add the warmed milk, and stir constantly over low heat until smooth and thick. This takes 3 to 5 minutes.
Beat egg yolks with a fork or whisk. Stir a small amount of milk sauce in the egg yolks. Beat together, then pour in remaining milk sauce. Stir in cheese, mustard, fresh herbs, nutmeg, salt, and pepper. Beat the egg whites to soft peaks. Fold half of the beaten egg whites into the sauce. Gently fold in the remaining egg whites.
Put mixture in a well-greased souffle dish. If desired, put a rim of parchment or aluminum foil as a collar around the top of the dish (this must also be greased). Bake at 350 degrees for 45 minutes. Test with knife. Serve immediately.

Nutrition Facts : Calories 2568.8, Fat 199.6, SaturatedFat 113.2, Cholesterol 2162.7, Sodium 4925.4, Carbohydrate 65.1, Fiber 2.8, Sugar 4.8, Protein 128.1

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