Cheese Soufflé with Tender Greens
Soufflés don't need to be fussy affairs-- you don't need special baking dishes or to whisper when you're making it. Just expect a fluffy, cheesy dish that pairs perfectly with a great big, green salad.
Ingredients
4 eggs, separated
1 1/4 cup milk of any variety
3 tbsp butter
1/4 cup all purpose flour
1 cup grated hard cheese, like cupola, cheddar, parmesan, or a mix
6 oz salad greens
1/2 lemon, zest and juice
1/4 cup olive oil
Method
- Heat oven to 375F
- In a sauce pan melt the butter and then add the flour and cook until fragrant
- Add the milk and whisk continuously over medium heat until thick
- Add the cheese and egg yolks to the thickened sauce and whisk to combine
- Beat the egg whites until fluffy and holding shape
- Fold into the cheese base
- Transfer the mixture into a greased 9x9 in baking dish and bake until golden brown and puffy, about 20 minutes
- As the soufflé nears the end of baking, dress the greens with the lemon zest, juice, olive oil, a pinch of salt, and grind of black pepper
- Serve the soufflé and salad immediately
- Note: this serves four for a light meal. Leftover soufflé can be chilled and served for breakfast the next day. If you re-warm it in an oven, it will puff again but not as dramatically
