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
Recipe from Cooking Light

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Nutritional Information

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

Ingredients

  • 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

Preparation

  1. Preheat oven to 350°.
  2. Lightly coat a 2-quart soufflé dish with cooking spray; sprinkle breadcrumbs over bottom and sides of dish. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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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