Goat's cheese, spring onion & parsley soufflés

Goat's cheese, spring onion & parsley soufflés

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(2 ratings)

Prep: 20 mins Cook: 25 mins

A challenge

Serves 4 for supper, 6 as a starter
These soufflés may take a while to perfect but once mastered, they'll be a starter you return to time and again

Nutrition and extra info

Nutrition: per serving (4)

  • kcal317
  • fat23g
  • saturates13g
  • carbs8g
  • sugars3g
  • fibre1g
  • protein19g
  • salt1.14g
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Ingredients

  • 25g butter, plus extra butter for greasing

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 25g plain flour
  • 200ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • generous bunch parsley, finely chopped

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • bunch spring onions, finely chopped

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 150g pack goat's cheese, chopped into small chunks
  • 3 egg, separated

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 4 tbsp freshly grated Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  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.

  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.

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Comments, questions and tips

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Comments (4)

antoinetje1959's picture
4

In the magazine (May 2007) is written: bunch spring onions, finely chopped!

krizza's picture

Please change details to include the spring onions

kategarnham's picture
5

This was delicious - it was the first souffle I have ever made and it was perfect!

mattyo27's picture

very nice, but there is no mention of spring onion in the list of ingredients.

Questions (2)

Donna's picture

How much spring onion? It's not listed.

goodfoodteam's picture

Hi Donna, thanks for getting in touch. The spring onions have now been added to the ingredients list - sorry about the omission.

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