Best Herbed Parmesan Cheese Soufflé Recipes

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CHEESE AND HERB SOUFFLE



Cheese and Herb Souffle image

Provided by Food Network

Time 1h15m

Yield 4 as a main course

Number Of Ingredients 12

1 cup/250 g milk
1 bay leaf
1/2 small onion, peeled
Pinch paprika
Grated Parmesan cheese, for dusting the dish
1 1/2 tablespoons butter
1 1/2 tablespoons flour
3 eggs, separated plus 1 egg white
3 ounces/100 g cheese, grated or mashed
1 generous tablespoon chopped fresh herbs
Salt and freshly ground black pepper
Branch fresh rosemary, cut in 3

Steps:

  • Put the milk with the bay leaf, onion, and pinch of paprika in a saucepan and bring just to the boil. Turn off the heat, cover, and set aside to infuse 10 minutes. Remove the bay leaf.
  • Heat the oven to 400 degrees F. Butter 8 (1/2-cup/125 ml) ramekins or 1 (4-cup/1 liter) souffle dish, and dust with the grated Parmesan cheese.
  • In a clean saucepan, melt the butter. Whisk in the flour and cook 1 minute. Gradually whisk over the milk, and cook, stirring, until thick, about 5 minutes. Remove from the heat and beat in the yolks. Stir through the cheese and herbs. Season well with salt and pepper.
  • Beat the whites to stiff peaks with a pinch of salt. Stir a spoonful into the yolk mixture, then pour the yolk mixture onto the remaining whites and gently fold together. Pour into the souffle dish and bake until risen and set, but still slightly creamy in the center, about 30 minutes, depending on the size of the souffle dishes. Serve immediately before it slumps.

VEGETABLE, HERB AND CHEESE SOUFFLE



Vegetable, Herb and Cheese Souffle image

Fines herbes is a classic combination of delicate and subtle herbs commonly used in French cooking. We love this herby combo paired with a super light and airy cheese souffle. Use just chives if you can't locate all the herbs-their flavor is incredible. And if you have it on hand, add in a little freshly grated nutmeg with the cheese and whole eggs.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 7

3 tablespoons unsalted butter, plus more for buttering ramekins
1/4 cup all-purpose flour
1 teaspoon kosher salt
1 1/2 cups shredded fontina
1/2 cup chopped fresh fines herbes (a mixture of parsley, chives, chervil and tarragon) or chopped chives
1/2 cup chopped fresh fines herbes (a mixture of parsley, chives, chervil and tarragon) or chopped chives
2 large eggs plus 1 large egg white

Steps:

  • Position a rack in the middle of the oven and preheat to 375 degrees F. Butter the bottom and sides of four 6- or 8-ounce ramekins.
  • Melt the butter in a medium saucepan over medium heat. Add the flour and salt and cook, stirring, about 1 minute. Add 3/4 cup water, bring to a simmer and cook, whisking constantly, until the mixture is as thick as pudding, about 3 minutes. Remove from the heat and stir in the cheese, fines herbes and whole eggs. Transfer to a medium bowl and stir until slightly cool.
  • Beat the egg white in another medium bowl until soft peaks form, about 2 minutes. Gently fold the whites into the cheese mixture until there are only a few streaks.
  • Put the prepared ramekins on a baking dish, divide the batter evenly among them and smooth the tops with a spoon. Bake until golden and puffed about 1 inch above the lips of the ramekins, 15 to 20 minutes. Serve and enjoy right away.

HERB AND CHEESE SOUFFLE



Herb and Cheese Souffle image

Fines herbes is a classic combination of delicate and subtle herbs commonly used in French cooking. We love this combo paired with a super light and airy cheese souffle. Use just chives if you can't locate all the other herbs; their flavor is incredible.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 7

3 tablespoons unsalted butter, plus more for buttering ramekins
1/4 cup all-purpose flour
1 teaspoon kosher salt
1 1/2 cups shredded fontina
1/2 cup chopped fresh fines herbes (a mixture of parsley, chives, chervil and tarragon) or chopped chives
1/2 cup chopped fresh fines herbes (a mixture of parsley, chives, chervil and tarragon) or chopped chives
2 large eggs plus 1 large egg white

Steps:

  • Position a rack in the middle of the oven and preheat to 375 degrees F. Butter the bottom and sides of four 6- or 8-ounce ramekins.
  • Melt the butter in a medium saucepan over medium heat. Add the flour and salt and cook, stirring, about 1 minute. Add 3/4 cup water, bring to a simmer and cook, whisking constantly, until the mixture is as thick as pudding, about 3 minutes. Remove from the heat and stir in the cheese, fines herbes, whole eggs and nutmeg if using. Transfer to a medium bowl and stir until slightly cool.
  • Beat the egg white in another medium bowl until soft peaks form, about 2 minutes. Gently fold the whites into the cheese mixture until there are only a few streaks.
  • Put the prepared ramekins on a baking dish, divide the batter evenly among them and smooth the tops with a spoon. Bake until golden and puffed about 1 inch above the lips of the ramekins, 15 to 20 minutes. Serve and enjoy right away.
  • 6th Ingredient: Freshly grated nutmeg added in with the cheese and egg yolks.

PARMESAN CHEESE SOUFFLE



Parmesan Cheese Souffle image

Provided by Claire Robinson

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 6

2 tablespoons unsalted butter, plus more for ramekins
3/4 cup grated Parmesan, plus more for coating ramekins
2 cups whole milk
2 tablespoons all-purpose flour
Kosher salt and freshly ground black pepper
6 large eggs, separated

Steps:

  • Preheat the oven to 400 degrees F.
  • Butter 6 (7 1/2 by 3 1/2-inch ramekins. Sprinkle with some grated Parmesan, and coat all sides and the base of the dish. Pour out the excess cheese into the next ramekin to coat. Continue coating the ramekins with the cheese and set aside.
  • Heat the milk in a small saucepan over low heat.
  • In another medium saucepan, melt 2 tablespoons of butter over medium heat. Whisk in the flour and cook out raw flour taste, about 2 minutes. Whisk in the hot milk and bring to a boil, then reduce the heat to a simmer. Remove the pan from heat, add 3/4 cup of grated cheese and season, to taste, with salt and pepper (watch salt levels because of the cheese). Pour the mixture into a large bowl and set aside to cool to room temperature.
  • In a stand mixer, whip the egg whites to stiff peaks.
  • Whisk the yolks into the cooled bechamel. Fold 1/3 of whipped egg whites into the bechamel to lighten the base. Gently fold in the remaining whipped egg whites in order to keep the incorporated air. Carefully fill the prepared ramekins and arrange them on a baking sheet. Bake until risen and golden on top, about 20 minutes. The center will have just a slight jiggle when ready. Remove the ramekins from the oven and serve immediately.

HERBED PARMESAN CHEESE SOUFFLé



Herbed Parmesan Cheese Soufflé image

Categories     Herb     Side     Bake     Parmesan     Spring     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Serves 6 as a side dish, 2 as a main course

Number Of Ingredients 9

2 tablespoons (1/4 stick) unsalted butter
2 tablespoons all purpose flour
1 cup whole milk
1/8 teaspoon ground nutmeg
2/3 cup freshly grated Parmesan cheese
2 tablespoons minced fresh parsley
2 tablespoons minced fresh thyme
3 large egg yolks
4 large egg whites, room temperature

Steps:

  • Preheat oven to 350°F. Generously butter and flour 7- to 8-cup soufflé dish. Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add flour; stir 2 minutes. Gradually whisk in milk, then nutmeg. Bring to simmer, whisking constantly. Reduce heat to medium-low and cook sauce until very thick, whisking often, about 5 minutes. Remove from heat. Mix in cheese and herbs. Season with salt and pepper. Cool 1 minute. (Soufflé base can be made 2 hours ahead. Cover and let stand at room temperature. Before continuing, stir soufflé base over low heat until warm.)
  • Whisk yolks in medium bowl to blend. Gradually whisk in soufflé base. Using electric mixer, beat whites in large bowl until stiff but not dry. Fold whites into soufflé base in 2 additions. Transfer batter to prepared dish.
  • Bake soufflé until top is puffed and golden brown and center is just set, about 35 minutes. Serve immediately.

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