Simple Cheese Soufflé

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When I was young, my mother used to make a version of a cheese soufflé that was easy to prepare, a non-fragile variation of the classic cheese soufflé.

This is as close as I can come to duplicating it. It can sit for a bit before you serve, although it will always lack the high crown of the basic French style.

My mother’s soufflé fed both my parents and me for supper, back in the days when Americans ate smaller portions. These days, I prefer to allow half a soufflé per person.

Add a crisp green salad and a crusty baguette and you have an elegant lunch or simple supper.

Serves 2-3

  • 2 slices of whole wheat bread
  • 1 cup low-fat organic milk
  • 1 cup grated Gruyére cheese
  • 1 tablespoon unsalted organic butter
  • sea salt and ground white pepper
  • pinch of cayenne
  • 2 egg yolks
  • 3 egg whites

1. Preheat oven to 350 degrees.

2. Using a food processor, process the bread into crumbs.

2. In a medium-sized saucepan, scald the milk.

3. Add the bread crumbs, grated cheese, butter, cayenne, salt and pepper.

4. Cook over low heat, stirring, until the cheese melts.

5. Remove from heat. Stir in egg yolks.

6. Beat the egg whites until stiff. Fold in to soufflé mixture.

7. Pour into a buttered soufflé dish.

8. Bake for 30 minutes.

 

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13 Responses to Simple Cheese Soufflé

  1. TasteFood April 14, 2011 at 2:47 pm #

    My daughter thanks you for this – it includes all of her favorite ingredients – yum.

    • lizthechef April 14, 2011 at 3:19 pm #

      Thanks, Lynda, your daughter must have learned to enjoy the best of the best cheeses in Switzerland and Denmark.

  2. Toni April 14, 2011 at 2:57 pm #

    with the weather finally warming up this will be good with a crisp glass of white wine while sitting outside – thank you for sharing

    • lizthechef April 14, 2011 at 3:17 pm #

      See you soon, Toni, at your beautiful,blooming nursery!

  3. lizthechef April 14, 2011 at 3:16 pm #

    Sorry, photo coming later today!!

  4. current vintage April 15, 2011 at 2:33 am #

    Liz, a cheese souffle’ and a loaf of bread with fresh butter and a nice glass of wine…perfection!

    • lizthechef April 15, 2011 at 2:47 am #

      I agree and thank you for your patience re the delayed photo!

  5. chow! Devaki @ weavethousandflavors April 16, 2011 at 4:20 pm #

    Very very nice and I love the way you present this sans the souffle fear which I must admit I suffer from just a teeny tiny bit 🙂

    chow! Devaki @ weavethousandflavors

    • lizthechef April 16, 2011 at 5:08 pm #

      Try it – a piece of cake – no, a souflle 😉

  6. DIane {Created by Diane} April 23, 2011 at 5:13 am #

    Looks delicious!
    Looking forward to meeting you at campblogaway!

  7. Kristina Vanni May 7, 2011 at 2:10 pm #

    I can’t wait to give this version a try! Love the idea of a fuss-free souffle. Camp Blogaway was a blast and I look forward to getting to know you better through your stories and recipes here!

    • lizthechef May 7, 2011 at 4:48 pm #

      This souffle really is fool-proof. I learned it from my Mom who made it when I was a kid…

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