Herbed Parmesan Soufflé

Potato starch (sometimes called potato flour) gives this soufflé a light, airy texture. Look for it on the baking aisle. Coating the dish with breadcrumbs gives the soufflé traction to climb.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 120
  • Calories from fat: 32%
  • Fat: 4.3g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.3g
  • Protein: 10.3g
  • Carbohydrate: 9.5g
  • Fiber: 0.2g
  • Cholesterol: 44mg
  • Iron: 0.7mg
  • Sodium: 509mg
  • Calcium: 210mg

Ingredients

  • Cooking spray
  • 1/3 cup dry breadcrumbs
  • 2 tablespoons potato starch
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon ground nutmeg
  • 1 cup fat-free milk
  • 3/4 cup (3 ounces) grated fresh Parmesan cheese
  • 1 tablespoon chopped fresh or 1 teaspoon dried thyme
  • 1 tablespoon chopped fresh parsley
  • 1 large egg yolk, lightly beaten
  • 6 large egg whites
  • 1/8 teaspoon cream of tartar

Preparation

  1. Preheat oven to 350º.
  2. Coat a 1 1/2-quart soufflé dish with cooking spray; sprinkle with 1/3 cup dry breadcrumbs.
  3. Combine potato starch, salt, pepper, and nutmeg in a medium saucepan, and gradually add 1 cup milk, stirring with a whisk. Bring to a boil over medium heat, stirring constantly with a whisk. Cook 1 minute or until thick, stirring constantly (mixture will be thick). Remove from heat; stir in cheese, thyme, and parsley. Spoon mixture into a large bowl, and let stand 1 minute. Whisk in egg yolk.
  4. Place egg whites and cream of tartar in a large bowl; beat with a mixer at high speed until stiff peaks form. Gently stir one-fourth of egg whites into cheese mixture; gently fold in remaining egg whites. Gently spoon mixture into prepared dish. Bake at 350º for 35 minutes or until puffed and golden. Serve immediately.
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