Cheese Soufflé

Cheese Soufflé Recipe - Vegetarian French Dish with Parmesan, Cheddar, and Cayenne Pepper

Region / culture: France | Preparation time: 30 minutes | Cooking time: 45 minutes | Servings: 4 |

Vegetarian diet

Introduction

Cheese soufflé is a classic French dish that is light, fluffy, and full of cheesy goodness. It is a versatile dish that can be served as a main course or as a side dish. This recipe combines the richness of cheddar and Parmesan cheese with the lightness of whipped egg whites to create a delicious and impressive dish.

History

The soufflé is believed to have originated in France in the early 18th century. It was first mentioned in a cookbook by Vincent La Chapelle, a French chef to the nobility. The word "soufflé" comes from the French verb "souffler," which means "to blow" or "to puff." The dish became popular in French cuisine and has since spread to other parts of the world.

Ingredients

0.25 cup grated parmesan cheese, divided (about 2 oz (57 g))
4 tbsp unsalted butter
2 tbsp Atkins Quick Quisine™ Bake Mix
2 tbsp whole wheat pastry flour
0.75 cup heavy cream
0.75 cup water
2 cups cheddar cheese, grated (about 8 oz (227 g))
0.25 tsp salt
0.13 tsp cayenne pepper
6 large eggs, separated

How to prepare

Preheat the oven to 350°F (177°C).
Grease a two-quart soufflé dish and sprinkle with 2 tbsp of Parmesan cheese. Set it aside.
Melt the butter in a medium saucepan over moderate heat.
Stir in the soy and pastry flours and mix well.
Slowly add the heavy cream and water, whisking constantly.
Stir in the remaining Parmesan, cheddar, salt, and cayenne.
Bring the mixture to a boil, stirring constantly, until it becomes smooth, which should take about 3 minutes.
Remove the saucepan from the heat and whisk in the egg yolks, one at a time.
Transfer the mixture to a large bowl and set it aside.
Using an electric mixer on high speed, beat the egg whites until stiff peaks form, which should take about 4 minutes.
Using a rubber spatula, fold the egg whites into the cheese mixture in three additions.
Gently pour the soufflé mixture into the prepared dish and bake it on the center rack for 40 to 45 minutes, or until a skewer inserted in the middle comes out clean and the soufflé is completely risen and browned.
Serve immediately.

Variations

Add cooked bacon or ham for a smoky flavor.
Mix in chopped herbs such as chives or parsley for added freshness.
Use different types of cheese such as Gruyère or Swiss for a unique flavor.

Cooking Tips & Tricks

Be sure to grease the soufflé dish well and sprinkle it with Parmesan cheese to help the soufflé rise properly.

- Whisk the egg whites until stiff peaks form to ensure a light and airy texture.

- Fold the egg whites into the cheese mixture gently to avoid deflating the mixture.

- Serve the soufflé immediately after baking to enjoy it at its best.

Serving Suggestions

Serve this cheese soufflé with a side salad or steamed vegetables for a complete meal. It can also be served as a side dish with roasted meats or poultry.

Cooking Techniques

Be sure to preheat the oven to the correct temperature before baking the soufflé.

- Use a gentle folding motion when combining the egg whites with the cheese mixture to avoid deflating the mixture.

Ingredient Substitutions

You can use any type of cheese in this recipe, such as Gruyère, Swiss, or mozzarella.

- If you don't have Atkins Quick Quisine™ Bake Mix, you can use all-purpose flour instead.

Make Ahead Tips

You can prepare the cheese mixture and egg whites separately up to a day in advance. When ready to bake, fold the egg whites into the cheese mixture and bake as directed.

Presentation Ideas

Serve the cheese soufflé straight from the oven in the soufflé dish for an impressive presentation. Garnish with fresh herbs or a sprinkle of Parmesan cheese.

Pairing Recommendations

This cheese soufflé pairs well with a crisp green salad and a glass of white wine such as Chardonnay or Sauvignon Blanc.

Storage and Reheating Instructions

Leftover cheese soufflé can be stored in the refrigerator for up to 2 days. Reheat in the oven at 350°F (177°C) for 10-15 minutes until heated through.

Nutrition Information

Calories per serving

Each serving of this cheese soufflé contains approximately 380 calories.

Carbohydrates

Each serving of this cheese soufflé contains approximately 6 grams of carbohydrates.

Fats

Each serving of this cheese soufflé contains approximately 30 grams of fat.

Proteins

Each serving of this cheese soufflé contains approximately 17 grams of protein.

Vitamins and minerals

This cheese soufflé is a good source of calcium, vitamin A, and vitamin D.

Alergens

This cheese soufflé contains dairy (cheese, butter, cream, eggs) and wheat (flour).

Summary

This cheese soufflé is a rich and indulgent dish that is high in fat and protein. It is a good source of calcium and vitamins A and D.

Summary

Cheese soufflé is a classic French dish that is light, fluffy, and full of cheesy goodness. This recipe combines the richness of cheddar and Parmesan cheese with the lightness of whipped egg whites to create a delicious and impressive dish that is perfect for any occasion.

How did I get this recipe?

I remember the excitement that washed over me when I first saw this recipe for Cheese Soufflé. It was many years ago, when I was just a young girl eager to learn the art of cooking from my own grandmother. She was a wonderful cook who had a treasure trove of recipes passed down through generations, and I was always eager to learn from her.

One day, as I was flipping through her old recipe book, I came across a page that caught my eye. It was a recipe for Cheese Soufflé, a dish I had never tried before but was intrigued by. The delicate, airy texture and rich, cheesy flavor sounded absolutely delightful, and I knew I had to give it a try.

My grandmother noticed my interest and smiled knowingly. "Ah, the Cheese Soufflé," she said. "That was a recipe I learned many years ago from a dear friend of mine. It's a bit tricky to make, but with a little practice and patience, you'll master it in no time."

I eagerly set to work, following the recipe step by step. I carefully grated the sharp cheddar cheese, separated the eggs, and whipped up the egg whites until they formed stiff peaks. As I folded the cheese into the fluffy egg whites, I could already imagine the wonderful aroma that would soon fill the kitchen.

After pouring the mixture into a buttered soufflé dish, I carefully placed it in the oven and watched anxiously as it began to rise. It was a nerve-wracking moment, as I knew that a soufflé could easily collapse if not handled with care. But as I peeked through the oven window, I saw the soufflé puff up beautifully, its golden top glistening in the light.

When I finally took the soufflé out of the oven and served it to my family, their eyes widened in delight. The soufflé was light as a feather, with a rich, cheesy flavor that melted in our mouths. My grandmother beamed with pride as she tasted a bite, nodding in approval.

From that moment on, Cheese Soufflé became a staple in our household. I would often make it for special occasions, impressing friends and family with my newfound culinary skills. And as the years went by, I continued to refine the recipe, experimenting with different types of cheese and seasonings to create new variations.

But no matter how many times I made Cheese Soufflé, that first time will always hold a special place in my heart. It was the moment when I truly discovered the joy of cooking, and the satisfaction of creating something delicious from scratch.

To this day, whenever I make Cheese Soufflé, I think back to that day in my grandmother's kitchen, surrounded by the warmth and love of family. And I am grateful for the gift of her recipes, which continue to inspire me and bring me joy every time I cook.