Name: Goat's cheese, spring onion & parsley soufflés
Cook time: 25 min
Total time: 45 min
Yield: Serves 4 for supper, 6 as a starter
Cuisine: French
Ingredients: 25g butter plus extra butter for greasing; 25g plain flour; 200ml milk; generous bunch parsley finely chopped; bunch spring onions finely chopped; 150g pack goat's cheese chopped into small chunks; 3 eggs separated; 4 tbsp freshly grated parmesan

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Goat's cheese, spring onion & parsley soufflés

Goat's cheese, spring onion & parsley soufflés

Mary Cadogan

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Serves 4 for supper, 6 as a starter

A challenge

Prep: 20 mins

Cook: 25 mins

A star rating of 4.5 out of 5.2 ratingsRate

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These soufflés may take a while to perfect but once mastered, they'll be a starter you return to time and again

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Ingredients

Nutrition

Units:

MetricUS

25g butter

plus extra butter for greasing
25g plain flour
200ml milk
generous bunch parsley

finely chopped
bunch spring onions

finely chopped
150g pack goat's cheese

chopped into small chunks
3 eggs

separated
4 tbsp freshly grated parmesan

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Nutrition: per serving (4)

kcal317
fat23g
saturates13g
carbs8g
sugars3g
fibre1g
protein19g
salt1.14g

low

Method

step 1

Heat oven to 190C/fan 170C/gas 5. Butter four 200ml ramekins or ovenproof dishes, or six 150ml ones. Set the dishes on a baking tray to make them easier to remove from the oven. Melt the butter in a heavy-based pan, stir in the flour and cook, stirring, for 1 min. Slowly mix in the milk to make a thick sauce. Simmer for 2 mins to cook the flour. Remove from the heat and stir in the parsley, spring onions, goat’s cheese, egg yolks, threequarters of the parmesan and seasoning.
step 2

Whisk the egg whites until they are stiff, then fold into the sauce in three batches, cutting through the mixture each time to incorporate the egg white without losing too much air from the mix. Divide between the prepared dishes and sprinkle with the remaining parmesan. Bake for 20 mins for the small dishes and 25 mins for the larger ones until risen and golden. Serve without delay.

RECIPE TIPS

PREPARE AHEAD

You can make the soufflés ready for the oven and leave them on the side for up to an hour before baking them.

Recipe from Good Food magazine, May 2007

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A star rating of 4.5 out of 5.2 ratings

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