6 servings

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.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Lightly coat a 2-quart soufflé dish with cooking spray; sprinkle breadcrumbs over bottom and sides of dish. Set aside.

Step 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.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

BusyBZ's Review

September 07, 2012
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.

ChefSophie's Review

August 13, 2011
Made this last night and it was a big hit. It was perfect for a summer evening with a fruit salad. Followed the directions as given and didn't change anything.

judithrus's Review

August 05, 2009
This souffle was a perfect summer meal, light with delicate herb and subtle cheese flavors. I did not have shallots or chives so I substituted 1/4 cup green onions. I also used seasoned bread crumbs to coat the souffle dish. Otherwise I followed the recipe. The results were totally satisfying. I accompanied the souffle with a honeydew and cantaloupe fruit salad made with fresh mint and lime juice. To complete the meal, I added steamed asparagus. I will definitely make this souffle again. I follow the Weight Watcher's eating plan and I divided the souffle into four servings at 4.5 points per serving. I think this souffle would make please most guests as a main or side dish.

PatriciaH6911's Review

July 03, 2009
Great recipe for a light meal! Serve with salad and rolls, and you've got a nice dinner.