Best Vegetable Cheese Souffle Recipes

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

Ingredients

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.

VEGETABLE CHEESE SOUFFLE

Vegetable Cheese Souffle image

Make and share this Vegetable Cheese Souffle recipe from Food.com.

Provided by Mimi Bobeck

Categories Breakfast

Time 20m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 cup milk
8 ounces grated sharp cheddar cheese
3 egg yolks
6 -8 sliced mushrooms
2 tablespoons diced red bell peppers
1/2 cup diced broccoli or 1/2 cup asparagus, tips
2 teaspoons olive oil
6 egg whites
confectioners' sugar

Steps:

Preheat oven to 450°F.
To Make Roux: Melt butter, then blend in flour, salt, and cayenne pepper. Add milk all at once. Cook over medium heat until mixture thickens and bubbles. Remove from heat. Add cheese, and stir until melted.
Beat egg yolks in a separate bowl until thick and lemon colored. Slowly add to cheese mixture, stirring constantly. Reserve, cover and keep warm,.
Sauté mushrooms, red peppers, and broccoli or asparagus tips in olive oil, and reserve.
Beat egg whites to stiff peaks.
In a mixing bowl, add 2 cups roux to vegetables and fold in egg whites.
Pour into an ungreased souffle dish.
Bake in a hot water bath for 15-20 minutes or until "top hat" is slightly brown.
Sprinkle with confectioners' sugar and serve immediately.

Nutrition Facts : Calories 327.8, Fat 25.4, SaturatedFat 14.7, Cholesterol 160.1, Sodium 565, Carbohydrate 8.2, Fiber 0.6, Sugar 1.1, Protein 17

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