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Goat Cheese and Chive Souffles

  • Servings:

    Serves 6 as an appetizer
  • Prep Time:

    25 minutes
  • Cook Time:

    45 minutes

Ingredients

2 tablespoon Unsalted butter
2 tablespoon All purpose flour
1 cup Whole milk
4 oz Vermont Butter & Cheese Company herb-coated fresh goat cheese divided
1/4 cup Chopped fresh chives
1/2 teaspoon Kosher salt
1/8 teaspoon Black pepper, freshly ground
4 each Large whole eggs, raw
4 tablespoon Parmesan cheese, grated
Goat Cheese and Chive Souffles

Directions

1. Preheat oven to 375 degrees F. Butter six 3/4-cup (6 oz.) ramekins or custard cups. Place ramekins on a baking sheet.
2. In a large, heavy saucepan, melt butter over medium heat. Whisk in flour. Cook, whisking, 1 to 2 minutes or until mixture is just golden. In a slow stream, whisk in milk. Raise heat so mixture bubbles gently, and cook, whisking, about 2 minutes or until thickened enough to coat the back of a spoon. Remove pan from heat.
3. Crumble 1 1/2 logs goat cheese and add to milk mixture, stirring and breaking up any clumps until cheese melts. Stir in chives, salt, and pepper. Whisk in egg yolks. Crumble remaining 1/2 log goat cheese into small clumps and stir gently into mixture, allowing clumps to remain whole.
4. In a large bowl, use an electric mixer on medium high to beat egg whites until they just hold stiff peaks. Fold 1/4 of whites into yolk mixture to lighten it, then gently fold in remaining whites. Divide mixture among ramekins. Sprinkle tops with Parmesan, if desired.
5. Bake souffles until puffed and golden, about 18 minutes. Souffles may deflate once theyfre out of the oven, but will still taste delicious. Serve immediately.
Source: Hannaford fresh Magazine, July - August 2009

Nutrition

Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 203 kcal (10%)
Calories from Fat 180
Total Fat 20 g (31%)
Saturated Fat 14 g (70%)
Cholesterol 175 mg (58%)
Sodium 412 mg (17%)
Total Carbohydrates 10 g (3%)
Dietary Fiber 3 g (12%)
Protein 18 g (30%)
Vitamins
Vitamin A 656 IU (2%)
Vitamin C 2 mg (2%)
Minerals
Calcium 164 mg (13%)
Iron 9 mg (50%)
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