Sunday, February 17, 2008

Herb and Cheese Soufflé

2 cups milk
4 tablespoons unsalted butter
4 tablespoons all-purpose flour
8 whole eggs, separated
2 cups Swiss cheese or other preferred cheese
2 tablespoons fresh parsley, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons fresh oregano, chopped
3/4 teaspoon salt
fresh ground white pepper
dash nutmeg
2 tablespoons Madeira, optional

Make a parchment paper or aluminum foil collar that extends 2" above the outside rim of the soufflé dish. Do not grease soufflé dish or collar.

In a saucepan, melt butter over medium heat and stir in flour. Cook 2 minutes, stirring vigorously with a wooden spoon. Add milk and cook, while stirring over low heat until smooth and thick, about 2-3 minutes. Remove from heat and let cool 5 minutes.

Beat yolks lightly in a medium mixing bowl and stir in a little sauce to temper the eggs, then add the remaining sauce. Stir in cheese, herbs, salt, pepper, nutmeg, and Madeira.

Beat whites to soft peaks and fold a quarter of them into the sauce. Fold sauce gently into remaining whites.

Pour into prepared soufflé dish and bake in 350°F oven 35 minutes until lightly browned. Carefully remove collar and serve immediately.

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