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Goat's cheese, spring onion & parsley soufflés

Goat's cheese, spring onion & parsley soufflés

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: per serving (4)
HighlightNutrientUnit
kcal317
fat23g
saturates13g
carbs8g
sugars3g
fibre1g
protein19g
low insalt1.14g
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Ingredients

  • 25g butter , plus extra butter for greasing
  • 25g plain flour
  • 200ml milk
  • generous bunch parsley , finely chopped
  • bunch spring onions , finely chopped
  • 150g pack goat's cheese , chopped into small chunks
  • 3 eggs , separated
  • 4 tbsp freshly grated parmesan

Method

  • STEP 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.

  • STEP 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.

RECIPE TIPS
PREPARE AHEAD

You can make the soufflés ready for the oven and leave them on the side for up to an hour before baking them.

Recipe from Good Food magazine, May 2007

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Overall rating

A star rating of 4.5 out of 5.2 ratings
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