Here is a basic cheese souffle recipe that you can change around somewhat by using different sorts of seasonings and cheese. You can even use a blue cheese like Roquefort for something a little different.
This recipe begins by preparing a bechamel sauce, into which cheese is blended, followed by the egg yolks.
If you use a soft, crumbly cheese like Roquefort, don't try to shred it. Just crumble it slowly into the bechamel sauce. Note too that Roquefort is quite salty and strong. Use less cheese (about 3 ounces) and don't season with additional salt.
In France this cheese souffle recipe is most often served as a starting course. It is nice to serve a very small and simple green salad alongside for the pleasure of contrasting tastes, temperatures and textures.
Because it is a little fussy (or at least it has a reputation for being so), it is a good idea to follow the souffle with a main course that is more flexible. A stew, such as this beef bourguignon recipe, is a good option. It will just sit there and wait patiently for the souffle to do its diva act.
Most people wouldn't follow the main course with the typical cheese course, because the starting course contains cheese. But gosh, French cheese is so so good, who wants to lose the chance to taste some more? Not me!
Well, cheese course or not, a fruit dessert recipe will probably be welcome finish to the meal.
Prep time: 25 min
Bake time: 30 min
Makes 6 servings.
Breadcrumbs. Coating the sides of the souffle dish with fine breadcrumbs (or Parmesan cheese too) gives the egg whites something to grip on to and the souffle should rise further.
Herbs: Add several tablespoons of finely chopped herbs such as chives or parsley to the cheese mixture after it has cooled.
Seasonings: Pep up your cheese souffle recipe with a little mustard, Worcestershire, or cayenne pepper. Al of these can be added to the cheese mixture after it has cooled.
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