Goat Cheese & Herb Souffles
7 tablespoons grated Parmesan cheese
3/4 cup whole milk
3 large egg yolks
2 tablespoons (1/4 stick) butter
1/2 cup chopped red onion
1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary
2 tablespoons all purpose flour
1 cup crumbled soft fresh goat cheese (such as Montrachet)
3/4 teaspoon salt
1/4 teaspoon ground black pepper
Large pinch of cayenne pepper
4 large egg whites
Preheat oven to 350°F. Butter six 3/4-cup soufflé dishes.
Place 1 tablespoon Parmesan in each dish; rotate dishes to coat with
cheese, leaving excess in dishes. Place dishes on baking sheet. Whisk
milk and yolks in bowl to blend.
Melt butter in saucepan over medium-high heat. Add onion, thyme, and
rosemary; sauté 3 minutes. Add flour; whisk 1 minute. Whisk in
milk mixture. Whisk soufflé base until thick and bubbling, about
2 minutes. Remove pan from heat. Add 1/2 cup goat cheese, salt, black
pepper, and cayenne pepper; whisk until cheese melts. Beat whites in
bowl until stiff but not dry. Fold 1/4 of whites into base in pan. Sprinkle
remaining 1/2 cup goat cheese and 1 tablespoon Parmesan over. Fold in
remaining whites in 2 additions. Divide mixture among dishes.
Bake soufflés until puffed and beginning to brown on top, about
20 minutes. Serve immediately.
Bon Appetit, May 2001