
Once-Baked, Regular Soufflé

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A cheese soufflé, especially one made with a sharp goat cheese, is one of my favorite suppers. This amount will serve four, but I'm afraid Ive found that two of us can polish it off without difficulty. Lentils cooked in red wine, buttered, and peppered make a fine accompaniment along with a salad. Sauvignon Blanc from Frances Loire Valley is a classic pairing with goat cheese. But with the presence of the heartier lentils, you could go with light-bodied, pleasing reds, such as one from the Loire Valley or a Cabernet Franc from the village of Chinon or Bourgueil.
ingredients
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serves: 4
1 1/2 cups milk
sea salt and freshly ground white pepper
3 tablespoons butter
3 tablespoons flour
4 eggs (separated, plus 2 extra egg whites)
5 ounces goat cheese, such as Boucheron or Redwood Hill Farm’s Bucheret, crumbled
aromatics:
2 slices onion
1 sprig thyme
1 leaf bay
1 clove garlic crushed
Servings Per Recipe: 4
Amount per Serving
Calories: 386
- Total Fat: 28.9 g
- Saturated Fat: 17.6 g
- Trans Fat: 0.4 g
- Cholesterol: 236.8 mg
- Sodium: 265.3 mg
- Total Carbs: 11.8 g
- Dietary Fiber: 0.8 g
- Sugars: 5.3 g
- Protein: 20.1 g
preparation

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