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Ingredients
4 tablespoons butter
3 tablespoons flour
1 cup heavy cream
1 cup half and half
Bay leaf
Herb bouquet
Coarse salt and freshly ground pepper to taste
4 egg yolks
6 egg whites
6 ounces crumbled goat's cheese
1 teaspoon thyme
Nutritional analysis per serving (4 servings)
12 grams carbs; 284 milligrams cholesterol; 592 calories; 14 grams monosaturated fat; 3 grams polyunsaturated fat; 33 grams saturated fat; 53 grams fat; 1 gram trans fat; 1 gram fiber; 557 milligrams sodium; 19 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt the butter in a saucepan and add the flour. Cook for five minutes, stirring. Do not allow to brown. Meanwhile scald the milk and add to the flour-butter mixture.
- Step 2
Add the bay leaf, herb bouquet, salt and pepper. Put the mixture in the top of a double boiler and simmer gently for 30 minutes. Add the crumbled cheese and egg yolks. Mix until smooth.
- Step 3
Preheat oven to 400 degrees. Butter a souffle dish. Whip the egg whites until they stand up in a peak. Fold the cheese mixture into the egg whites and pour into the souffle dish. Sprinkle with thyme.
- Step 4
Bake for 15 to 20 minutes, or until the souffle has puffed up with a golden brown top.
Private Notes
Comments
No, same ingredients but very modified-only 1 1/2 tbs butter and flour and 1/2 cup heavy cream and 1/2 cup milk, 8 oz. goat cheese and 5 eggs . Sadly tech-dyslexic so I don't know how to forward my recipes!
There’s a good deal missing from this recipe (and I haven’t even made it yet). The soufflé dish should be 1.5 quarts. Additionally, while it may be obvious, don’t forget to remove the bay leaf and herb bouquet before mixing in the egg whites.