Photo: Johnny Autry; Styling: Cindy Barr
Hands-on Time
51 Mins
Total Time
1 Hour 5 Mins
Serves 4 (serving size: 1 soufflé and 1 1/2 cups salad)

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.

Ratings & Reviews

EllenDeller's Review

June 23, 2014
Made one of these for dinner tonight since I was home alone, and it was easy and delicious. I added some leftover cooked asparagus and used garlic salt. It benefited from a dash of hot sauce at the table. Made some steamed yellow wax beans as a side along with the salad, and it was very satisfying.

CindyW's Review

November 13, 2012
What a lovely light flavor! A perfect accompaniment to the herbs in salad. Very yummy light meal -will definitely make again!

TheMomChef's Review

May 29, 2012
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:

MTN326's Review

May 25, 2012
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

April 30, 2012
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.