Spring has finally hit Chicago with a vengeance: flowers popping, showers washing away the last dregs of winter and warm breezy nights blowing in the promise of summer. The first signs of life are popping up in my garden too with a riot of dark green chives, the perfect accent for one of my favorite treats - cheese soufflé! This classic comes together in about 30 minutes, plus another 30 in the oven and is the perfect showstopper for a fancy brunch, a great light lunch for someone you really like or served as a side for an elegant dinner.
Easy Breezy Cheese & Chive Soufflé
1 ounce (½ cup) grated Parmesan Cheese
6 ounces (1 ½ cup) grated Gruyere, Comte, Sharp Cheddar or Gouda (I used a lovely aged gouda)
¼ cup all-purpose flour
¼ teaspoon paprika
⅛ teaspoon cayenne
⅛ teaspoon white pepper
¼ teaspoon salt
¼ teaspoon Dijon mustard
Scant pinch fresh ground nutmeg
4 Tablespoons unsalted butter
1 ⅓ cups whole milk
6 large eggs, separated
¼ teaspoon cream of tartar
2 teaspoons minced chives plus more for garnish
Adjust oven rack to middle and set at 350 degrees. Spray an 8-inch round soufflé dish with vegetable oil spray and coat with 2 Tablespoons Parmesan cheese. Set aside.
Melt butter in a small pot over medium heat. Combine flour, paprika, salt, cayenne, white pepper and nutmeg in a bowl. Add flour mixture to butter and stir for 1 minute. Slowly whisk in milk and cook for an additional minute until mixture is smooth and begins to thicken. Remove pan from heat and whisk in grated Gruyere along with remaining Parmesan. Let cool for ten minutes while you separate eggs.
Using a hand mixer, beat egg whites and cream of tartar on medium until foamy. Increase speed and beat to stiff peaks. Set aside. Add eggs yolks one at a time to cooled cheese mixture whisking thoroughly to combine.
Now put it all together. Fold cheese and egg mixture into egg whites being careful to maintain the fluffiness of the whites. Mix completely and pour into prepared soufflé dish.
Bake at 350 degrees for about 30 minutes until soufflé has risen above dish, sports a golden brown top and has an internal temperature of 170 degrees. Serve immediately while soufflé is at it height. If it begins to fall before serving, pop back in the over for a few minutes to regain some height.
Enjoy with a fresh green salad and a crisp, cold glass of wine! The Chopping Block’s Spring Calendar is live and full of fabulous French menus including French Creperie, Paris in the Spring, Take Your Mom to Paris, and Macaron Workshop!
