Thyme

Simple Suppers: Blue Cheese Soufflé

by Thyme Recipes 5 Oct 17

Do not be frightened by soufflé, it is straightforward and hugely impressive. Follow the instructions and make sure your audience is seated, ready for it to go straight from the oven to the table. Here we have used Two Hoots Barkham Blue but you can use any blue cheese in this deliciously autumnal dish.

Serves 4

Ingredients:

For the dish:

For the soufflé:

Method:

For the dish:

 

  1. Paint the dish with melted butter, then scatter in the breadcrumbs and shake to coat the dish.
  2. Shake out and discard any excess.

 For the soufflé:

  1. Preheat the oven to 200°c
  2. Melt the butter in a small pan and add the flour, whisking to combine.  Allow to cook for a minute then gradually add the milk whisking constantly until incorporated, smooth and thickened. Cook gently over a low heat for 3 to 4 minutes.
  3. Remove from the heat, turn into a large bowl and allow to cool for 5 minutes. Now beat in the cheese and the egg yolks until smooth and glossy. Whisk the egg whites until soft, then whisk 1/3 into the soufflé mixture to loosen. Gently fold in the remainder.
  4. Pour the mixture into the prepared soufflé dish and place in the oven for 20 minutes.
  5. Serve immediately with a green salad.

Enjoy further supper dishes below: