Best 5 Cheese Souffle With Scallions And Chives Recipes

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Indulge in the culinary masterpiece that is cheese soufflé, a delectable dish that combines the richness of cheese with the airy texture of whipped egg whites. This savory creation is elevated with the addition of aromatic scallions and chives, resulting in a delightful symphony of flavors and textures. Our curated collection of cheese soufflé recipes offers a range of variations to suit every palate, from classic renditions to innovative twists. Embark on a culinary journey as we explore the art of crafting this iconic dish, ensuring a perfect rise and a golden crust every time.

**Recipes Featured:**

1. **Classic Cheese Soufflé:** Experience the timeless elegance of the traditional cheese soufflé, a symphony of creamy Gruyère cheese, perfectly whipped egg whites, and a hint of nutmeg.

2. **Scallion and Chive Cheese Soufflé:** Elevate your cheese soufflé with the vibrant flavors of scallions and chives, adding a touch of freshness and a pop of color to the classic dish.

3. **Spinach and Artichoke Cheese Soufflé:** Incorporate the goodness of spinach and artichoke hearts into your cheese soufflé, creating a hearty and flavorful variation that is perfect for brunch or lunch.

4. **Lobster and Crab Cheese Soufflé:** Indulge in a luxurious seafood experience with this decadent cheese soufflé, featuring succulent lobster and crab meat enveloped in a creamy cheese sauce.

5. **Mushroom and Truffle Cheese Soufflé:** Embark on a culinary adventure with this earthy and aromatic cheese soufflé, infused with sautéed mushrooms and the rich essence of truffle oil.

6. **Roasted Red Pepper and Goat Cheese Soufflé:** Discover a delightful balance of flavors with this unique cheese soufflé, combining the sweetness of roasted red peppers with the tangy creaminess of goat cheese.

7. **Sweet Potato and Black Bean Cheese Soufflé:** Create a vegetarian masterpiece with this innovative cheese soufflé, featuring roasted sweet potatoes, black beans, and a blend of cheeses for a satisfying and flavorful dish.

Check out the recipes below so you can choose the best recipe for yourself!

CHILI CHEESE SOUFFLE



Chili Cheese Souffle image

Provided by Food Network

Yield 4 to 6 portions.

Number Of Ingredients 9

4 tablespoons unsalted butter, softened
4 tablespoons sifted, all-purpose flour
1 cup hot milk
1 cup sharp cheddar cheese
2 tablespoons chopped fresh jalapenos
1/4 cup chopped scallions
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
5 eggs, separated

Steps:

  • Preheat the oven to 375 degrees. Butter a 1 1/2 quart souffle dish. In a heavy-bottomed saucepan, bring the milk to a boil, being careful not to allow it to scorch or boil over. Remove from the heat and reserve. In a second saucepan, melt the butter over low heat. Add the flour, stirring with a wooden spoon, until completely combined. Pour 1/3 of the milk into the butter mixture and, using a wire whisk, incorporate it completely before adding the remaining milk. When all of the milk has been added, continue cooking over low heat for 5 minutes.
  • Add the cheese to the hot milk mixture, stirring carefully. Do not let the mixture boil or the cheese will separate. Stir in the jalapeno, salt and pepper and remove from heat.
  • Let the liquid cool for 5 minutes, add several tablespoons of liquid to the egg yolks and stir together. Then add the yolks to the cheese and milk mixture slowly, stirring with a wooden spoon. Transfer the mixture to a mixing bowl and allow to cool completely before finishing the souffle. In a mixing bowl, whisk the egg whites to stiff peaks. Fold 1/3 of the beaten whites into the cheese mixture and then carefully fold in the remaining whites, being careful not to deflate the whites. Pour the souffle mixture into the souffle dish and bake for 45 minutes. Serve immediately.

CHIVE AND GRUYERE CHEESE SOUFFLE



Chive and Gruyere Cheese Souffle image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 10

1/4 cup unsalted butter, softened, for greasing the souffle dish, plus additional 1/4 cup butter, softened
1/4 cup finely grated Parmesan
1/4 cup all-purpose flour
1 1/2 cups milk
1 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg
1 pinch cayenne pepper
6 eggs, separated, plus 2 egg whites
2 cups grated Gruyere
1/4 cup finely chopped chives

Steps:

  • Remove the top oven rack and place a rack on the bottom 1/3 of the oven. Preheat the oven to 350 degrees F.
  • Create a parchment paper or aluminum foil collar for the souffle dish; the collar should measure about 2 inches above the top of the dish. Grease the souffle dish and collar separately with 1/4 cup softened butter (see Cook's Note*). Dust the inside of the dish and the collar with 1/4 cup of Parmesan. Reserve any leftover cheese for sprinkling on top of the souffle. Secure the collar to the outside of the dish with butcher's twine.
  • Melt 1/4 cup of butter in a large saucepan over medium heat. Add the flour and stir constantly for 2 minutes, making sure it doesn't brown. Slowly whisk in the milk until smooth, and continue stirring for about 4 to 5 minutes to form a bechamel sauce; the bechamel sauce should be very thick. Remove from the heat and add the salt, nutmeg, and cayenne pepper.
  • Beat the 6 egg yolks 1 at a time into the hot bechamel sauce until fully incorporated. Stir in the Gruyere and chives. Set aside (see Cook's Note**).
  • Place the 8 egg whites in an electric mixer fitted with a whisk attachment. Beat the egg whites until stiff but not dry. Stir 1/4 of the egg whites into the souffle base. Fold in the remaining egg whites, being careful not to over mix. Gently spoon the mixture into the souffle mold and bake for 45 minutes, or when a wooden skewer inserted into the middle of the souffle comes out clean. Minimize opening and closing the oven door. Serve immediately sprinkled with reserved cheese.

CHEESE SOUFFLE



Cheese Souffle image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 11

4 tablespoons softened butter
2 tablespoons finely grated Parmesan
3 tablespoons flour
1 cup hot milk
1/4 teaspoon paprika
Pinch nutmeg
1/2 teaspoon salt
1/8 teaspoon white pepper
4 egg yolks
5 egg whites
1 cup coarsely grated Swiss cheese

Steps:

  • Preheat the oven to 400 degrees F.
  • Butter a 6-cup souffle or straight-sided baking dish with 1 1/2 tablespoons butter. Dust the interior of the dish with the Parmesan and knock out the excess.
  • In a large saucepan, melt the remaining butter over medium-high heat. Stir in the flour and cook for 2 minutes, stirring constantly, until the butter and flour foam and froth. Remove the pan from the heat and beat in the hot milk, then simmer over medium heat and stir slowly until thick, about 1 to 2 minutes. Remove the pan from the heat and whisk in the seasonings, then the egg yolks, 1 by 1.
  • Whip the egg whites to stiff, shining peaks, then whisk 1/4 of them into the sauce to lighten it. Delicately fold the remaining egg whites into the sauce, alternating with the grated Swiss cheese.
  • Turn the souffle mixture into the prepared dish and set in the oven. Reduce the heat to 375 degrees F and bake until the souffle has puffed 1 or 2-inches above the rim and has browned on top, about 25 to 30 minutes. Serve immediately.

GRUYèRE AND CHIVE SOUFFLé



Gruyère and Chive Soufflé image

This soufflé is as classic as they come, with beaten egg whites folded into a rich, cheese laden béchamel for flavor and stability. Gruyère is the traditional cheese used for soufflé, but a good aged Cheddar would also work nicely. This makes a great lunch or brunch dish. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     brunch, dinner, lunch, custards and puddings, main course, side dish

Time 50m

Yield 6 servings

Number Of Ingredients 12

3 tablespoons/42 grams unsalted butter, plus more for coating dish
5 tablespoons/25 grams finely grated Parmesan cheese
1 cup whole milk
3 tablespoons all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon fine sea salt
Pinch ground nutmeg
4 large egg yolks
5 large egg whites
1/2 teaspoon cream of tartar
1 cup/115 grams coarsely grated Gruyère cheese
2 tablespoons chopped chives

Steps:

  • Remove wire racks from oven and place a baking sheet directly on oven floor. Heat oven to 400 degrees. Generously butter a 1 1/2-quart soufflé dish. Coat bottom and sides with 3 tablespoons/15 grams Parmesan, tapping out any excess.
  • In a small pot, heat milk until steaming. Meanwhile, melt butter in a large skillet over medium heat. Whisk in flour and cook until the mixture foams, about 3 minutes. Remove from heat and whisk in warm milk. Return to heat and cook until thickened, whisking constantly, about 3 minutes.
  • Remove from heat and whisk in paprika, salt and nutmeg. Whisk in egg yolks one at a time, blending fully after each addition. Transfer flour and yolk mixture to a large bowl.
  • Using an electric mixer, beat egg whites and cream of tartar at medium speed until the mixture holds stiff peaks.
  • Whisk a quarter of the whites into the lukewarm yolk mixture to lighten. Gently fold in remaining whites in 2 additions while gradually sprinkling in Gruyère cheese, remaining 2 tablespoons Parmesan and the chives. Transfer batter to prepared dish. Rub your thumb around the inside edge of the dish to create a 1/4-inch or so space between the dish and the soufflé mixture.
  • Transfer dish to baking sheet in the oven and reduce oven temperature to 375 degrees. Bake until soufflé is puffed and golden brown on top and center barely moves when dish is shaken gently, about 30 minutes. (Do not open oven door during first 20 minutes.) Bake it a little less for a runnier soufflé and a little more for a firmer soufflé. Serve immediately.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 17 grams, Fiber 0 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 268 milligrams, Sugar 2 grams, TransFat 0 grams

CHEESE SOUFFLé IN 4 EASY STEPS



Cheese soufflé in 4 easy steps image

Didn't think you could manage a soufflé? Try this simple step-by-step recipe and conquer a classic

Provided by Good Food team

Categories     Brunch, Dinner, Lunch, Main course, Side dish, Starter, Supper

Time 45m

Number Of Ingredients 7

50g butter, plus extra for greasing
25g breadcrumbs
50g plain flour
1 tsp mustard powder
300ml milk
4 eggs
100g grated extra-strong cheddar (blue cheese, goat's cheese and smoked cheeses also work well)

Steps:

  • Preparing the soufflé dish: Heat oven to 200C/fan 180C/gas 6 and place a baking sheet on the middle shelf. Butter a 15cm soufflé dish generously, then sprinkle in the breadcrumbs and rotate the dish to ensure the butter is evenly coated. Tip out any excess breadcrumbs.
  • Making a thick white sauce: In a pan, melt the butter over a medium heat; stir in the flour and mustard. Cook, stirring, for 1 min. Take off the heat and gradually stir in the milk, mixing it in thoroughly before adding more. Return to the heat and stir continuously until very thick (around 10 mins). Transfer to a bowl and allow to cool. Crack the eggs, placing the whites into a clean bowl and stirring the yolks into the sauce. Stir in cheddar and season well.
  • Adding the egg whites: Use a clean whisk to beat the egg whites until peaks form that just hold their shape (electric is best as it will make the job much quicker). Then take a metal spoon and gently stir the whipped whites into the white sauce in a figure of eight.
  • Top-hatting: Spoon the mixture into the dish. Run a cutlery knife around the edge to create a 'top hat' effect; this ensures the soufflé rises above the rim and doesn't stick. Place on the baking sheet and bake for 25-30 mins until the top is golden and risen and has a slight wobble. Serve immediately.
  • EQUIPMENT: 15cm soufflé dish, saucepan, 2 large mixing bowls, wooden spoon, spatula, baking sheet, large metal spoon, measuring jug, grater, electric whisk, cutlery knife.

Nutrition Facts : Calories 402 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 19 grams protein, Sodium 1.02 milligram of sodium

Tips:

  • Make sure all ingredients are cold before starting. This will help the egg whites whip up better and create a lighter soufflé.
  • Do not overbeat the egg whites. Overbeaten egg whites will be dry and brittle, and will not hold as much air. Beat the egg whites just until they are stiff and glossy.
  • Fold the egg whites into the cheese mixture gently. Overmixing will deflate the egg whites and make the soufflé dense.
  • Bake the soufflé immediately after folding in the egg whites. The longer the soufflé sits, the more the egg whites will deflate and the soufflé will not rise as well.
  • Serve the soufflé immediately after baking. Soufflés fall quickly, so enjoy them while they are hot and fluffy.

Conclusion:

This cheese soufflé with scallions and chives is a delicious and impressive dish that is perfect for a special meal. It is light and airy, with a rich and cheesy flavor. The scallions and chives add a nice savory note, and the Parmesan cheese crust adds a touch of crunch. This soufflé is sure to be a hit with your guests.

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