Sometimes I like to surprise my husband with an elegant dish. Rich in choline, folate and biotin, eggs have become a new staple for me. What better way to showcase them than in a beautiful soufflé featuring my favorite cheese?
This is an adaptation of a recipe from Food and Wine. I was doubtful about replacing butter with olive oil when making the roux, but it worked perfectly. Don’t let the perceived complexity of making a soufflé scare you – they are simple and delicious! Pair this one with a salad or steamed vegetables and enjoy!
1/2 cup gluten-free flour plus extra for flouring soufflé dish
4 T. olive oil plus olive oil spray for greasing dish
2 cups goat milk
1/2 lb. fresh goat cheese, crumbled
4 large eggs, separated
2 T. minced chives
1 T. minced flat leaf parsley
1 T. minced fresh (or 1 tsp. dried) dill
2 tsp. minced fresh (or 3/4 tsp. dried) tarragon
Preheat oven to 375 degrees F. Spray a 2 qt. soufflé dish with olive oil (I keep a Misto sprayer on hand) and add about 1/4 cup flour. Turn evenly to coat the bottom and side of the dish. Tap the excess out.
In a medium pot, heat the olive oil. Whisk in 1/2 cup flour until a smooth paste forms. Whisk in one cup of milk until smooth, then whisk in the remaining cup of milk. Bring sauce to boil, whisking constantly.
Reduce the heat to low and cook, whisking frequently until very thick, about 10 minutes. Remove from heat. Stir in the goat cheese and combine until it is melted into the sauce. Whisk in the egg yolks. Cover the pot and cool slightly before stirring in the herbs.
In a large stainless steel bowl, beat the egg whites until stiff peaks form. Gradually fold these into the cheese sauce. Scrape the mixture into the prepared soufflé dish and bake in the center of the oven for 45 minutes or until browned and puffy. There should be a slight wiggle to the center of the souffle. Remove from oven and serve immediately.
