1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1 teaspoon chopped fresh oregano or chervil
1/4 teaspoon chopped fresh tarragon (optional)
6 large egg whites
Dash of cream of tartar
How to Make It
Preheat oven to 350°.
Lightly coat a 2-quart soufflé dish with cooking spray; sprinkle breadcrumbs over bottom and sides of dish. Set aside.
Heat a medium saucepan over medium-high heat. Coat pan with cooking spray. Add shallots; sauté 2 minutes or until tender. Remove shallots from pan; set aside.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, salt, and pepper in saucepan. Gradually add milk, stirring with a whisk until blended; stir in wine. Bring to a boil over medium-high heat, stirring constantly; cook 1 minute or until thick. Remove from heat.
Place egg yolk in a medium bowl, and gradually stir about one-fourth of hot milk mixture into egg yolk, stirring constantly with a whisk. Add to remaining hot milk mixture, stirring constantly. Cook for 30 seconds, stirring constantly; remove from heat. Add cheese; stir until smooth. Stir in shallots, parsley, chives, oregano, and tarragon, if desired. Spoon cheese mixture into a large bowl.
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 white mixture into cheese mixture; gently fold in remaining egg white mixture. Spoon into prepared dish. Bake at 350° for 55 minutes or until puffy, golden, and set. Serve immediately.
This was just okay. The flavor was really mild and the texture definitely didn't measure up to a real souffle. Unlike so many great Cooking Light recipes, this tasted and felt like a light recipe. Not worth the effort.
This souffle was a perfect summer meal, light with delicate herb and subtle cheese flavors. I did not have shallots or chives so I substituted 1/4 cup green onions. I also used seasoned bread crumbs to coat the souffle dish. Otherwise I followed the recipe. The results were totally satisfying. I accompanied the souffle with a honeydew and cantaloupe fruit salad made with fresh mint and lime juice. To complete the meal, I added steamed asparagus. I will definitely make this souffle again. I follow the Weight Watcher's eating plan and I divided the souffle into four servings at 4.5 points per serving. I think this souffle would make please most guests as a main or side dish.