Cheese Soufflé & Market Salad
Start your dinner in true French style with this classic cheese soufflé recipe. Paired with the fresh lettuce from this week’s market bag and a jar of LBN Pantry’s Champagne Vinaigrette, this starter is sure to impress. Whether you serve the soufflé in individual dishes or in a larger dish to be shared at the table, we've created a method for both options.
Serves 4 people | prep time 20 minutes |cooking time 30 minutes
Ingredients:
Soufflé
- - - 2 tablespoons unsalted butter (for greasing)
- ¼ cup grated Parmesan cheese (for greasing the soufflé dishes or baking dish)
- 2 tablespoons unsalted butter (for the roux)
- 2 tablespoons all-purpose flour
- 1 cup whole milk (warm)
- ½ teaspoon Dijon mustard
- ½ teaspoon salt
- Freshly ground black pepper, to taste
- 1 ¼ cups grated cheese (Gruyère, cheddar, or a blend)
- 4 large egg yolks
- 6 large egg whites
- ¼ teaspoon cream of tartar (optional, helps stabilize egg whites)
- 1 pinch of cayenne pepper or piment d'Espelette (for heat)
Salad
- Lettuce leaves
- LBN Pantry’s Champagne Vinaigrette
- Herbs such as chives, chervil, tarragon, and parsley (picked fresh)
- 1 shallot (finely sliced)
- 4 radishes (sliced)
- Salt, to taste
- Black pepper, to taste
Instructions:
1. Preparations:
- Preheat the oven to 375°F.
- For individual servings, use 4 small soufflé dishes or ramekins (about 6 oz each). If using a large baking dish, a 9x9-inch (or similar-sized) dish will work well.
- Butter the inside of each soufflé dish or the large baking dish generously.
- Sprinkle a thin layer of grated Parmesan cheese over the buttered surfaces, tapping out any excess to ensure an even coating.
1. Make a roux:
- In a medium saucepan, melt 2 tablespoons of butter over medium heat.
- Once melted, add the flour and stir continuously for about 1 minute to form a roux.
- Gradually whisk in the warm milk.
- Continue whisking until the mixture thickens and starts to boil, about 2-3 minutes.
2. Create the soufflé roux base:
- Stir in the Dijon mustard, salt, freshly ground black pepper, and optional cayenne or piment d'Espelette for heat.
- Stir in the grated cheese until melted and smooth.
- Let the mixture cool for a few minutes before adding the egg yolks.
- Add the egg yolks one at a time to the cooled cheese mixture, whisking well to combine.
- Set the mixture aside.
3. Whisk the egg whites:
- In a separate bowl, beat the egg whites with a pinch of cream of tartar (if using) until stiff peaks form. Be careful not to over-beat.
- Gently fold the beaten egg whites into the cheese mixture. Use a spatula and fold carefully to retain as much air as possible, but make sure the mixture is fully combined.
4. Fill the soufflé dishes:
- For individual soufflés, spoon the soufflé mixture evenly into the prepared dishes, filling them just below the rim. Smooth the tops with a spatula.
- For a large soufflé, pour the mixture into the prepared large baking dish and smooth the top.
5. Bake the soufflé:
- For individual dishes, bake in the preheated oven for 25-30 minutes, or until puffed and golden brown on top. The soufflés should be slightly jiggly in the center but firm to the touch on the outside.
- For a large baking dish, bake for 35-40 minutes, or until the top is golden brown and the soufflé is firm but still slightly jiggly in the center.
6. Mix the salad and serve:
- Add the lettuce leaves, herbs, sliced shallots, and radishes in a large bowl.
- Drizzle the champagne vinaigrette over the leaves and mix.
- Season with a pinch of sea salt and freshly ground pepper.
- Serve the salad with the soufflé.
Bon appétit.
Forough & Le Bon Nosh Team