- Calories 229
- Fat 14.8g
- Satfat 6g
- Monofat 6.5g
- Polyfat 1.3g
- Protein 13.6g
- Carbohydrate 10.2g
- Fiber 1.5g
- Cholesterol 131mg
- Iron 3mg
- Sodium 458mg
- Calcium 310mg
Cheese Soufflés with Herb Salad
Gruyère cheese grows stronger, earthier, and more complex with age, offering an intensely rich profile to these light, fluffy soufflés.
How to Make It
Preheat oven to 400°.
To prepare soufflés, coat each of 4 (1-cup) soufflé dishes evenly with 1/2 teaspoon butter. Sprinkle each soufflé dish with 2 teaspoons Parmigiano-Reggiano cheese, tilting to coat sides and bottom.
Combine flour and the next 3 ingredients (through black pepper) in a small saucepan over medium heat. Gradually add milk and white wine, stirring with a whisk until smooth. Cook for 4 minutes or until mixture is thick and bubbly, stirring constantly. Remove from heat. Add salt and Gruyère cheese; stir until cheese melts. Spoon the mixture into a large bowl, and let stand for 5 minutes. Stir in egg yolks.
Place egg whites in a large bowl; beat with a mixer at high speed until medium peaks form (do not overbeat). Gently stir one quarter of egg whites into yolk mixture; gently fold in the remaining egg whites. Gently spoon mixture into prepared dishes. Place dishes on a baking sheet, and place in 400° oven. Immediately reduce oven temperature to 375°. Bake soufflés at 375° for 17 minutes or until puffy and golden.
To prepare salad, combine olive oil, vinegar, salt, and black pepper in a large bowl, stirring well with a whisk. Add arugula and herbs; toss to coat. Serve with soufflés.
EllenDeller's Review