HERBED PARMESAN CHEESE SOUFFLé
Categories Herb Side Bake Parmesan Spring Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 6 as a side dish, 2 as a main course
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Generously butter and flour 7- to 8-cup soufflé dish. Melt 2 tablespoons butter in heavy large saucepan over medium heat. Add flour; stir 2 minutes. Gradually whisk in milk, then nutmeg. Bring to simmer, whisking constantly. Reduce heat to medium-low and cook sauce until very thick, whisking often, about 5 minutes. Remove from heat. Mix in cheese and herbs. Season with salt and pepper. Cool 1 minute. (Soufflé base can be made 2 hours ahead. Cover and let stand at room temperature. Before continuing, stir soufflé base over low heat until warm.)
- Whisk yolks in medium bowl to blend. Gradually whisk in soufflé base. Using electric mixer, beat whites in large bowl until stiff but not dry. Fold whites into soufflé base in 2 additions. Transfer batter to prepared dish.
- Bake soufflé until top is puffed and golden brown and center is just set, about 35 minutes. Serve immediately.
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Vince Reonal
[email protected]I'm giving this recipe 2 stars because it wasn't a complete failure. The flavor was good, but the texture was off.
Nirob Black
[email protected]This soufflé was a disaster. It didn't rise properly, and it tasted like eggs.
Bailey Shaffer
[email protected]I'm not sure what I did wrong, but my soufflé didn't turn out as well as I had hoped. It was still edible, but it wasn't as light and fluffy as I wanted it to be.
Brandi Jacobs
[email protected]This soufflé is perfect for a special occasion. It's elegant and delicious.
franca asobi
[email protected]I would definitely make this soufflé again. It was a great addition to my dinner party menu.
ella favour
[email protected]This soufflé was a lot of work, but it was worth it. It was absolutely delicious.
Jemma Anderson
[email protected]I had some trouble getting the soufflé to rise properly, but it still tasted good.
Joanne Tkadletz
[email protected]This soufflé was a little too cheesy for my taste, but other than that, it was very good.
Neha Grg
[email protected]I'm not a big fan of soufflés, but this one was really good. It was light and fluffy, and the flavor was perfect.
Taqwa Saeed
[email protected]This soufflé is a great way to use up leftover cheese. I always have a few odds and ends of cheese in my fridge, and this is a great way to use them up.
Sk Masud RJ
[email protected]I love the combination of herbs and cheese in this soufflé. It's so flavorful and delicious.
Taliyah Barley
[email protected]This was my first time making a soufflé, and I was really happy with the results. It was surprisingly easy to make, and it turned out beautifully.
Paul Liberatori
[email protected]I've made this soufflé several times now, and it's always a crowd-pleaser. It's so easy to make, and it always comes out perfectly.
John Mathe
[email protected]This soufflé was a hit at my dinner party! It was light and fluffy, with a cheesy, herby flavor. I followed the recipe exactly, and it turned out perfectly.