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