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Goat Cheese Soufflé


There is something so luxurious, and yet so frightening, about a soufflé, don’t you think?  I owned a cookbook called Soufflés for a year before I made my first one — I was just too scared!  But I’m glad that I overcame it, because I love them.  Anything that light, that melts in your mouth the way a good soufflé does, is worth the fear of failure, in my book.  

And honestly, I would probably still hesitate before serving these to guests — I’ve had it firmly pounded into my head that an imperfect soufflé is a disaster!  Although I’ve never made a soufflé that failed to rise, I live in constant fear that my next one won’t.  Perhaps I have seen Sabrina one too many times (as if that’s even possible)… 

But I actually make them quite often.  Nearly every time I fall in love with a simple, delicious flavor, I can’t help but think, “this would make a great soufflé.”  And my recent obsession with goat cheese made me think, quite happily, “this would make a great savory soufflé!”  So when I included a goat cheese soufflé in my “What dish next?” poll last week, I figured I would probably make it even if it didn’t win.

But win it did — appartently at least several of you are as excited about this recipe as I am!  And let me tell you, it was wonderful.  Light and airy but firm enough to spoon out, I ate one soufflé plain and another by placing each spoonful onto a slice of toasted baguette — both were delicious.  I’m thrilled to have this dish in my repertoire, and if you try it, I think you will be too!


Goat Cheese Soufflé

3 tbsp butter, plus more for ramekins
3 tbsp flour
2 cups milk
5 ounces goat cheese, crumbled or coarsely chopped
2 tbsp parsley, chopped finely
3 eggs, separated
3 additional egg whites
1 tsp salt

1. Preheat oven to 400 degrees.
2. Butter six four-ounce ramekins and set aside.
3. Melt butter over low heat in a small saucepan until just starting to get foamy. Add flour, mix thoroughly.
4. Add milk and heat until small bubbles form around the edges of the pan. If it heats too fast, remove the pan from the burner for a tiny bit. Whisk thoroughly.
5. Once flour and butter are incorporated, remove from heat and whisk in goat cheese and parsley until smooth. Allow to cool.
6. Add egg yolks to cooled milk mixture. Whisk to combine.
7. In another bowl, beat egg whites with salt until soft peaks form.
8. Stir 1/3 of egg whites into egg yolk mixture, and then stir the rest of the egg yolk mixture into the beaten whites.
9. Pour immediately into prepared ramekins, pouring each about 4/5 full. Place on a baking sheet and put them into the preheated oven.
10. Bake about 12-13 minutes, or until soufflés have puffed up. Remove from oven, and serve!

Serves 6 in small ramekins.