Cheese Soufflés with Herb Salad

5 Reviews
ADD YOUR REVIEW
Photo: Johnny Autry; Styling: Cindy Barr
Hands-on Time
51 Mins
Total Time
1 Hour 5 Mins
Yield
Serves 4 (serving size: 1 soufflé and 1 1/2 cups salad)
By Jeanne Kelley
May 2012
RECIPE BY Cooking Light

Gruyère cheese grows stronger, earthier, and more complex with age, offering an intensely rich profile to these light, fluffy soufflés.

Ingredients

Soufflés:

  • 2 teaspoons unsalted butter, softened
  • 8 teaspoons finely grated Parmigiano-Reggiano cheese
  • 2 1/2 tablespoons all-purpose flour
  • 1/8 teaspoon ground red pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 1/8 teaspoon freshly ground black pepper
  • 1/2 cup plus 2 tablespoons 1% low-fat milk
  • 2 tablespoons dry white wine
  • 1/4 teaspoon kosher salt
  • 2 ounces cave-aged Gruyère cheese, shredded (about 1/2 cup)
  • 2 large egg yolks
  • 4 large egg whites

Salad:

  • 4 teaspoons extra-virgin olive oil
  • 4 teaspoons white balsamic vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups baby arugula
  • 4 cups mixed herbs (such as Italian parsley, mint, dill, cilantro, tarragon, chives, and basil)

Nutritional Information

  • 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

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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Ratings & Reviews

EllenDeller's Review

CindyW
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

MTN326
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

TheMomChef
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: http://bit.ly/K8VQ3u

MTN326's Review

carolfitz
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

EllenDeller
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.