HERB AND CHEESE SOUFFLE

Herb and Cheese Souffle image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 7

Previous Next

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.