Cheese Soufflé Recipe
A light and fluffy cheese soufflé, served with a side salad.
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Ingredients
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Soufflé Ingredients
Salad Ingredients
Method
Soufflé Preparation
- 1
Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a soufflé dish with butter and dust with flour to prevent sticking.
- 2
Make the Roux
In a saucepan over medium heat, melt 3 tablespoons of unsalted butter. Once melted, stir in 3 tablespoons of all-purpose flour, and cook for about 1-2 minutes until lightly golden.
- 3
Add Milk
Gradually whisk in 1 cup of whole milk, stirring constantly to avoid lumps. Cook until the mixture thickens, about 3-5 minutes.
- 4
Separate Eggs
Separate the 4 large eggs, placing the yolks in one bowl and the whites in another.
- 5
Combine Egg Yolks and Cheese
Remove the sauce from heat and let it cool slightly. Stir in the egg yolks, 1 cup of grated cheese, 1 teaspoon of salt, 1 teaspoon of black pepper, and 1 teaspoon of nutmeg until well combined.
- 6
Whip Egg Whites
Using a clean, dry whisk or electric mixer, beat the egg whites until stiff peaks form.
- 7
Fold Egg Whites
Gently fold the whipped egg whites into the cheese mixture in three additions, being careful not to deflate the mixture.
- 8
Bake
Pour the mixture into the prepared soufflé dish and bake in the preheated oven for 25-30 minutes, or until the soufflé is puffed and golden brown.
Salad Preparation
- 9
Prepare the Salad
In a large bowl, combine 4 cups of mixed greens, 1 cup of halved cherry tomatoes, and 1 diced cucumber.
- 10
Make the Dressing
In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of balsamic vinegar, and season with salt and black pepper to taste.
- 11
Toss Salad
Drizzle the dressing over the salad and toss gently to combine.
