Herb and Goat Cheese Soufflé

Brunch French Side Dish

Prep time: 45min

Total time: 60min

Serves 6

1 2/3 cups

milk

400 mL

small onion, peeled and halved

bay leaves

cloves

4 tbsp

Unsalted Butter, divided

60 mL

3 tbsp

All Purpose Flour

45 mL

Large Eggs, yolks and whites separated

2 tbsp

each fresh thyme, parsley and chives, chopped

30 mL

1 tub

Goat Cheese Crumbles

112 g

1 pinch

each sea salt and fresh ground black pepper

Cornmeal

¼ of the recipe

calories

270

fat

18 g

saturated fat

10 g

carbs

14 g

protein

13 g

cholestrol

225 mg

fibre

1 g

sodium

210 mg

Pre-heat oven to 425°F (220°C). Butter 6 ramekins or 1 large soufflé dish with 1 tbsp (15 mL) butter, coat insides with cornmeal, then set on a baking sheet.
Attach bay leaves to onion halves using cloves to secure them in place. Set onion halves in a small saucepan, add milk and heat through over medium heat. Keep warm.
Meanwhile, in a medium saucepan, melt 3 tbsp (45 mL) butter over medium heat, then add flour and cook while stirring, approx. 1-2 minutes. Remove spiced onion from milk. While whisking, slowly incorporate warm milk into butter-flour mixture. Simmer while stirring constantly until sauce thickens, approx. 10 mins.
Remove sauce from the heat and let cool slightly. Meanwhile, beat egg yolks until frothy. Add egg yolks, goat’s cheese crumbles and fresh herbs, then season with salt and pepper. Stir until cooled, then set aside.
Whip egg whites to stiff peaks with hand mixer, then gently fold into the sauce, being careful not to over-mix. Fill ramekins ¾ full with mixture and bake individual soufflés in ramekins approx. 11-14 minutes, or one large soufflé approx. 30 minutes.