Cheeseboard soufflé & seasonal salad

Cheeseboard soufflé & seasonal salad

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(3 ratings)

Prep: 25 mins Cook: 35 mins

More effort

Serves 4
This luxuriously light soufflé is a good way to use up a selection of leftover cheeses

Nutrition and extra info

Nutrition: per serving

  • kcal840
  • fat71g
  • saturates40g
  • carbs13g
  • sugars8g
  • fibre2g
  • protein37g
  • salt2.3g


    For the soufflÉ

    • 50g butter, plus extra for greasing



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 25g plain flour, plus extra for dusting
    • 200ml milk



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

    • 300g leftover hard cheese, cut into chunks
    • 100ml double cream or crème fraîche
    • 4 eggs, separated



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

    • grating of nutmeg



      One of the most useful of spices for both sweet and savoury

    • pinch cayenne pepper

    For the salad

    • 110g bag salad leaf
    • 100g leftover blue or goat's cheese, crumbled
    • 50g leftover shelled nut
    • 1 pear, sliced



      Like apples, to which they are related, pears come in thousands of varieties, of which only a…

    • 3 tbsp salad dressing (use your favourite), to serve


    1. Heat oven to 200C/180C fan/gas 6. Melt all the butter in a saucepan. Brush a 20cm soufflé dish with a little of it, then dust with flour. In the saucepan, stir the flour into the rest of the melted butter, then sizzle everything for 1 min. Gradually pour in the milk to make a white sauce, then add two-thirds of the cheese and carry on cooking to melt. Leave to cool slightly, then mix in the remaining cheese, the cream or crème fraîche and the egg yolks. Season, then add the nutmeg and cayenne pepper.

    2. In a clean bowl, whisk the egg whites until stiff. Fold into the cheese sauce, then carefully tip into the soufflé dish. Bake the soufflé for 25 mins until puffed up and golden.

    3. While the soufflé is cooking, toss the salad ingredients together. Once the soufflé is cooked, dress the salad and serve alongside.

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    Comments, questions and tips

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    30th Dec, 2013
    can I prep and put in fridge to cook later,help pls
    3rd Feb, 2020
    From some googling you can bake it until just cooked through, leave to fully sink & cool and refridgerate. Theoretically it will rise a second time but less dramatically. I have yet to try this out though so no promises - not worth risking for a dinner party without trying it out first.
    1st Jan, 2013
    This was my first savoury souffle and it turned out well just like the photo, was very filling, but good way of using up cheeses, used stilton, emmental, edam and cheddar. Yum.
    29th Jan, 2012
    I was worried about making this as I've never tried souffle before but it really wasn't too difficult. Puffed up beautifully. I served with the salad and a spiced pear chutney which complimented it very well.
    30th Dec, 2013
    can I prepare and cook later,
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