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.
Parmesan Soufflé with Fresh Fines Herbes
Although chervil is a traditional component of fines herbes, oregano is more readily available and makes a tasty substitute. Serve as a side dish or a light dinner with a green salad.
Yield: 6 servings
More From Cooking Light
Amount per serving
- Calories: 129
- Calories from fat: 30%
- Fat: 4.3g
- Saturated fat: 2.3g
- Monounsaturated fat: 1.3g
- Polyunsaturated fat: 0.3g
- Protein: 10.7g
- Carbohydrate: 11.6g
- Fiber: 0.4g
- Cholesterol: 44mg
- Iron: 0.9mg
- Sodium: 440mg
- Calcium: 186mg
- Cooking spray
- 2 tablespoons dry breadcrumbs
- 1/4 cup minced shallots (about 1 large)
- 1/3 cup all-purpose flour (about 1 1/2 ounces)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 1/4 cups 1% low-fat milk
- 1/3 cup dry white wine
- 1 large egg yolk
- 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
- 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.
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