Double cheese soufflés

Double cheese soufflés

It doesn't matter if a bit of cheesy fluff dribbles down the outside of the dish, it's all part of its oozy appeal

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Cook time

Cook 1 hr

Ready in 1 hour 45 mins
Vegetarian

Vegetarian

Method

  1. Heat the oven to 200C/fan 180C/gas 6.
  2. Butter 4 x 250ml soufflé dishes.
  3. Melt the butter in a saucepan, stir in the flour and cook for a minute or so. Slowly add the milk, stirring all the time to make a thick sauce. Cook for a couple of minutes to get rid of the floury taste.
  4. Stir in the cheeses and chives then add 4 of the egg yolks, season generously and mix well.
  5. In a clean bowl, whisk all the egg whites until they are stiff and form soft peaks. Carefully fold the egg whites into the cheese mixture and pour into the buttered soufflé dishes.
  6. Cook for 12-15 minutes until the soufflés are risen and golden.

Per serving

312 kcalories, protein 20g, carbohydrate 8.2g, fat 22.4 g, saturated fat 11g, fibre 0.2g, salt 0.97 g

Recipe from olive magazine, March 2005.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

  • Binder photo teresag1963

    09 December 2007

    teresag1963 commented on this recipe

    I really enjoyed this fantastic texture very light and very tasty I would definately do this recipe again, I have recommended this recipe to all my friends

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo teresag1963

    09 December 2007

    teresag1963 rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Jupau

    12 January 2008

    Jupau commented on this recipe

    My first attempt at a souffle and I'm pleased to say it was a great success! Thank you for the simplicity of the recipe.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Marianne

    22 January 2008

    Marianne commented on this recipe

    Can anyone tell me if this recipe can be made ahead? ie refrigerated and popped in the oven as a starter?

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Mark Taylor

    14 February 2009

    Mark Taylor rated and commented on this recipe

    5 stars

    Great tasting, easy to make soufflé!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo cheryl

    12 April 2009

    cheryl rated and commented on this recipe

    5 stars

    really great tasting and easy recipe!!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo bobba_dwj

    30 April 2010

    bobba_dwj rated and commented on this recipe

    5 stars

    Super - although dividing it between 6 ramekins is probably better!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo majallen

    08 May 2010

    majallen commented on this recipe

    For the cheese do I just crumble it in to a measuring jug til it's around 250ml? never measured cheese this way before?

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Wildbluesun

    21 May 2010

    Wildbluesun rated and commented on this recipe

    5 stars

    This was really easy and yummy...I made it for breakfast believe it or not. :) Added mushrooms at the same time as the cheese and it worked really well; Majallen, I just weighed out 250g of cheese.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo attila

    23 October 2010

    attila commented on this recipe

    It was loverly will be doing this again.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo lauren123

    28 May 2011

    lauren123 rated and commented on this recipe

    2 stars

    not great too much goat's cheese for my taste.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Ellyg

    09 October 2011

    Ellyg rated and commented on this recipe

    5 stars

    Fabulous easy to make made it with Cheddar, Parmesan and Mozzarella - Yum

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Dads dinners

    14 February 2012

    Dads dinners commented on this recipe

    Made this souffle as a valentine starter, never done it before so was a gamble, it was absolutely wonderful! It was an instant hit with me and the wife, so will be making again very soon

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Dads dinners

    15 February 2012

    Dads dinners rated this recipe

    5 stars

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Kerry Hubbard

    29 December 2012

    Kerry Hubbard rated and commented on this recipe

    5 stars

    Made for myself & 8 of my friends as a starter. I used teacups to serve it in and despite it making far too much (it would have done at least 12) and it over spilling into my oven - it tasted fantastic! I served it with onion bread on the side, but to be honest it's substantial enough on its own!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Cook time

Cook 1 hr

Ready in 1 hour 45 mins
Vegetarian

Vegetarian

Ingredients

  • 25g butter
  • 25g flour
  • 250ml soft goat's cheese , crumbled
  • 50g Parmesan (or vegetarian alternative), grated
  • 2 tbsp chopped chives
  • 5 eggs , separated
  • 250ml milk
Print this recipe
Add to your binder

Per serving

312 kcalories, protein 20g, carbohydrate 8.2g, fat 22.4 g, saturated fat 11g, fibre 0.2g, salt 0.97 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close