This Goat Cheese Souffle is delicate, but packed with flavor. Topped with a creamy sauce and a hit of extra cheese, it’s practically foolproof and definitely delicious. Don’t worry. You totally got this.
How are we, friends? Do we even know where we’re going or what we’re doing? As I write this, so much is uncertain here in my part of the world. We’re still allowed to go out but strongly encouraged to limit gatherings. Schools are closing soon, but I think I still have to go in to work because the building is still open and one of my kids might show up for lunch or something. I’m not really sure. I just know I’m tired.
Getting into my kitchen at the end of each day has been a welcome escape. It might be the only thing keeping me sane at the moment. At the moment, I’m still able to get everything I need, and I hope that lasts. It feels so comforting to be able to rely on the simple magic of ingredients plus heat transmuting into a delicious meal. It keeps me going.
My store is short on eggs, so I’m hoping that means you already have plenty in your kitchen, and you want to eat them before they go bad. Souffle might seems too fussy to some people, but I find it heavenly. This Goat Cheese Souffle is both light and earthy with plenty of cheese. I just love it.
How to make Goat Cheese Souffle
I love this recipe, but it is a bit of a project. It will use several pots and create a lot of dirty dishes. You don’t have anywhere to go at the moment, though, so you might as well just get into it. We first need to steep some onion, bay leaf, and pepper in milk that we gently heat on the stove. While that’s going on, we’re cooking together butter and flour in another pan, then stirring in our warm milk, straining out the onion and bay leaf to create a thick cream sauce. Stir in some fresh parsley, egg yolk, and lots of goat cheese, then let that hang out.
Don’t freak out, but we’re gonna whip some egg whites to stiff peaks. Use an electric mixer. You’re not a superhero. Then comes the sort of tricky but also not really a big deal part of the process. Ever so gently bring together the egg whites and the cheese mixture to create a light and airy batter. Divide that amongst three ramekins and baking until golden and puffy.
Sorry, but we’re not done yet because while that’s baking, we’re going to mix together some cream and more goat cheese over a gentle heat. When the souffles come out of the oven the first time, we spoon over this sauce, top each one with a fat pinch of grated Swiss cheese, then put the whole thing back in the oven again to puff up.
Look, souffles are always going to look their best the moment they come out of the oven, but they’ll tastes amazing always. Serve these with a green salad and a glass of wine for a fancy lunch.
We’re all gonna be fine, kids. We’ve got each other’s backs, and we’ve got Goat Cheese Souffle. What else do we need? It’s gonna be awesome.
Love souffle? Try this White Cheddar Polenta Souffle.
Also, let’s hang out on Instagram and help keep the world awesome.