- 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
Photo: Johnny Autry; Styling: Cindy Barr
Gruyère cheese grows stronger, earthier, and more complex with age, offering an intensely rich profile to these light, fluffy soufflés.
How to Make It
Step 1
Preheat oven to 400°.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
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CindyW's Review
What a lovely light flavor! A perfect accompaniment to the herbs in salad.
Very yummy light meal -will definitely make again!
TheMomChef's Review
This was instant love for us. I enjoyed the combination of flavors and the way the herb salad played off the Gruyere and Parmigiano-Reggiano. It was a delicious lunch. You can read my full review at: http://bit.ly/K8VQ3u
MTN326's Review
I made these as a side with small steaks. Very tasty and quite simply to make. I would add more cheese next time as we like a stronger flavor.
carolfitz's Review
Only changes were to use nonfat milk & to cook & crumble two strips of bacon to top the salad. The souffles were light and cheesy. Excellent brunch, easy to prep.
EllenDeller's Review