Goat Cheese and Herb Souffles
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
7 tablespoons grated Parmesan cheese 3/4 cup whole milk 3 large egg yolks
2 tablespoons (1/4 stick) butter 1/2 cup chopped red onion 1 teaspoon chopped fresh thyme
1/2 teaspoon chopped fresh rosemary 2 tablespoons all purpose flour 1 cup crumbled soft fresh goat cheese (such as Montrachet)
3/4 teaspoon salt 1/4 teaspoon ground black pepper large pinch of cayenne pepper
4 large egg whites



1 Preheat oven to 350 F. Butter six 3/4-cup souffle dishes. Place 1 tablespoon Parmesan in each dish; rotate dishes to coat with cheese, leaving excess in dishes. Place dishes on baking sheet. Whisk milk and yolks in bowl to blend.
2 Melt butter in saucepan over medium-high heat. Add onion, thyme and rosemary; saute 3 minutes. Add flour; whisk 1 minute. Whisk in milk mixture. Whisk souffle base until thick and bubbling, about 2 minutes. Remove pan from heat. Add 1/2 cup goat cheese, salt, black pepper and cayenne pepper; whisk until cheese melts. Beat whites in bowl until stiff but not dry. Fold 1/4 of whites into base in pan. Sprinkle remaining 1/2 cup goat cheese and 1 tablespoon Parmesan over. Fold in remaining whites in 2 additions. Divide mixture among dishes.
3 Bake souffles until puffed and begining to brown on top, about 20 minutes. Serve immediately.

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