Lunch: Cheese Soufflé

Recipe by Judith Jones A classic, pillowy cheese soufflé turns supper into an act of kindness worth bestowing on yourself.

Ingredients

2 1/2 tsp. butter
1 tbsp. grated Parmesan
1 tbsp. all-purpose flour
1/3 c. milk
1 large pinch of salt
1 small pinch of paprika
1 egg yolk
2 egg whites
1/3 c. grated cheese such as Cheddar or Swiss

Instructions

Smear 1/2 teaspoon softened butter around inside of a souffle; dish, and sprinkle Parmesan over it. Preheat oven to 425 degrees F.
Melt 2 teaspoons butter in a small pot, and stir in flour. Let cook over low heat for a minute, then remove from heat. Pour in milk, whisking vigorously, and return pot to medium-low heat to simmer for a minute, stirring constantly as the sauce thickens. Season with salt and paprika. Remove from heat, and whisk in egg yolk.
Put egg whites in a clean bowl and beat until they form soft peaks. Add a dollop of egg whites to pot, and mix in along with about half of grated cheese. Fold in remaining egg whites and cheese; transfer everything to the prepared soufflé dish. Place dish on a baking sheet, and set it in the middle of the oven. Turn heat down to 375 degrees F;, and bake 18 minutes, until soufflé has risen and top is lightly browned.

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