Cheese and herb soufflés Recipe

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  • Vegetarian





Nutrition per portion

Calories 194 kCal 10%
Fat 15g 21%
  -  Saturates 7gg 35%

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


  • 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


  • 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.

  • Remove pan from heat and stir in 100g (3½oz) of the cheese, then the herbs, and seasoning. Beat in the egg yolks.

  • 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.

  • 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.

  • Put the tray of soufflés in the oven and bake for 15 mins, until golden.

  • Meanwhile, mix together the ingredients for the sauce.

  • Put soufflés on serving plates. Garnish with salad leaves. Spoon a little sauce over. (Not suitable for freezing).

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Top Tip

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.