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INGREDIENTS:
4 eggs (whites and yolks
separated)
1/4 cup butter (half stick)
1/4 cup flour
1 cup milk, warmed (in
microwave) but not hot
1/2 teaspoon salt (or to taste)
1 teaspoon Dijon mustard
1/2 cup grated Cheddar cheese
3 ounces Feta cheese (regular
or with sun-dried tomatoes or
basil), finely diced (you may as
well purchase diced feta)
2 ounces grated Parmesan
cheese, divided in half
DIRECTIONS:
Pre-heat oven to 375 degrees
F. Generously spray large
souffle dish.
Sprinkle all over bottom and
sides of souffle dish with half of
Parmesan cheese. Set aside.
Carefully separate egg yolks
and whites into 2 different bowls.
Be especially careful not to
accidentally get any egg yolk
into whites! If you accidentally
get a drop of a broken yolk into
whites, carefully remove it with
spoon.
With wire whisk, beat yolks until
smooth.
With electric mixer, beat egg
whites until thick and foamy. Be
careful not to overbeat! Stop
your mixer as soon as soft
peaks form.
Cut butter into several chunks.
Melt butter in large skillet over
medium heat.
Add flour.
Immediately start whisking flour
with wire whisk. Whisk constantly
just until flour mixture begins to
turn a light brown in color.
When well-blended, add milk.
Whisk until smooth.
Cook over low heat for 2 to 3
minutes until thick and creamy.
Stir a spoonful of flour mixture
into egg yolks.
Mix well with wire whisk.
Pour all egg yolk mixture into
flour mixture.
Whisk until smooth.
Add salt.
Add mustard. Mix well.
Add Cheddar cheese.
Mix well.
Add a spoonful of egg whites
into cheese sauce.
Carefully fold egg whites into
cheese sauce. Do not overmix!
Fold just several times. It is okay
to see bits of white.
Add remaining egg whites and
fold gently until the mixtures are
just combined, cutting down
through center to bottom and
moving along the side of bowl,
up and down. Do not overmix!
Having some bits of whites is
perfectly okay.
Add feta cheese. CLICK HERE
for instructions.
Carefully fold in. Do not overmix!
Gently spoon souffle mixture into
dish.
Sprinkle with remaining
Parmesan cheese. Bake in
preheated oven for 25 to 30
minutes or until puffed and
golden brown.
Serve immediately.
4 eggs (whites and yolks
separated)
1/4 cup butter (half stick)
1/4 cup flour
1 cup milk, warmed (in
microwave) but not hot
1/2 teaspoon salt (or to taste)
1 teaspoon Dijon mustard
1/2 cup grated Cheddar cheese
3 ounces Feta cheese (regular
or with sun-dried tomatoes or
basil), finely diced (you may as
well purchase diced feta)
2 ounces grated Parmesan
cheese, divided in half
DIRECTIONS:
Pre-heat oven to 375 degrees
F. Generously spray large
souffle dish.
Sprinkle all over bottom and
sides of souffle dish with half of
Parmesan cheese. Set aside.
Carefully separate egg yolks
and whites into 2 different bowls.
Be especially careful not to
accidentally get any egg yolk
into whites! If you accidentally
get a drop of a broken yolk into
whites, carefully remove it with
spoon.
With wire whisk, beat yolks until
smooth.
With electric mixer, beat egg
whites until thick and foamy. Be
careful not to overbeat! Stop
your mixer as soon as soft
peaks form.
Cut butter into several chunks.
Melt butter in large skillet over
medium heat.
Add flour.
Immediately start whisking flour
with wire whisk. Whisk constantly
just until flour mixture begins to
turn a light brown in color.
When well-blended, add milk.
Whisk until smooth.
Cook over low heat for 2 to 3
minutes until thick and creamy.
Stir a spoonful of flour mixture
into egg yolks.
Mix well with wire whisk.
Pour all egg yolk mixture into
flour mixture.
Whisk until smooth.
Add salt.
Add mustard. Mix well.
Add Cheddar cheese.
Mix well.
Add a spoonful of egg whites
into cheese sauce.
Carefully fold egg whites into
cheese sauce. Do not overmix!
Fold just several times. It is okay
to see bits of white.
Add remaining egg whites and
fold gently until the mixtures are
just combined, cutting down
through center to bottom and
moving along the side of bowl,
up and down. Do not overmix!
Having some bits of whites is
perfectly okay.
Add feta cheese. CLICK HERE
for instructions.
Carefully fold in. Do not overmix!
Gently spoon souffle mixture into
dish.
Sprinkle with remaining
Parmesan cheese. Bake in
preheated oven for 25 to 30
minutes or until puffed and
golden brown.
Serve immediately.
© Copyright 2006-2009
cookstepbystep.com
cookstepbystep.com
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This is where heaven meets earth!
Feta Cheese Souffle
Adapted from
Simple French Food
Simple French Food