Search

Cheese and herb soufflés

(6 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Herb souffle
Herb souffle
  • Serves: 8

Woman's Weekly recipe Bursting with flavour, these fluffy cheese and herb soufflés make a delicious light lunch or you can serve them as a simple starter.

Ingredients

  • 30g (1oz) butter
  • 30g (1oz) plain flour
  • 200ml (7fl oz) milk
  • 150g (5oz) Comté, Emmental, or Beaumont cheese, finely grated
  • 2tbsp chopped fresh parsley or chives
  • Salt and freshly ground black pepper
  • 3 large eggs, separated

For the sauce

  • 1 large plum tomato, deseeded, finely chopped
  • 1tbsp small capers, rinsed and drained
  • 1tbsp white wine vinegar or lemon juice
  • 2tbsp olive oil
  • 4tbsp chopped fresh herbs (mixture of parsley, chives, tarragon and a little mint)
  • Rocket leaf salad, for serving
  • 8 x 150ml (¼ pint) ramekins, generously buttered, baselined with a disc of nonstick baking parchment

Woman's Weekly cookery editor Sue McMahon says: The soufflés can be baked and finished up to the end of stage 4, loosely covered with cling film and chilled overnight for baking the second time the following day.

Method

  1. Set the oven to gas mark 5 or 190°C. Heat the butter in a medium pan until foamy, and stir in the flour to make a smooth paste. Cook for a minute, take off the heat and gradually stir in the milk. Return to the heat and cook, stirring constantly, until boiling. Reduce the heat and simmer for a minute.
  2. Remove pan from heat and stir in 100g (3½oz) of the cheese, then the herbs, and seasoning. Beat in the egg yolks.
  3. Whisk egg whites in a large bowl until stiff and mix in a quarter of the cheese sauce, then fold in rest of sauce. Spoon into the ramekins. Bake for 20 mins, then take out of the oven and leave to cool.
  4. Run a round-bladed knife around the edges of the soufflés, turn them out and remove the paper disc. Put the soufflés back on to a buttered baking sheet. Sprinkle the rest of the cheese over.
  5. Put the tray of soufflés in the oven and bake for 15 mins, until golden.
  6. Meanwhile, mix together the ingredients for the sauce.
  7. Put soufflés on serving plates. Garnish with salad leaves. Spoon a little sauce over. (Not suitable for freezing).

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 194(kcal)
  • Fat 15.0g
  • Saturates 7.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

Your rating

Average rating

  • 2
(6 ratings)

Your comments

comments powered by Disqus

FREE Newsletter