Blue Cheese Souffle

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Made this many times and 10 out of 10 times, it was perfect! Have even started serving it at family style dinner parties, and I'd prep the everything right up to finishing the sauce, and set aside. Then as guests arrive, I'd whip up the whites, fold, and into the oven it goes for a half hour - in time to serve dinner! I get so many compliments for it and lots of rolled back eyes from its deliciousness!!! Thanks Ina!

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This is the second time that I made this and it is one of my husbands favorites. The souffle rose beautifully, browned on top nicely and was firm yet creamy throughout. Could not be easier to make. I was always in awe of those who made souffles yet now I know, thanks to Ina, that it can be made in a home kitchen. Thanks Ina!

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It was really tasty but unfortunately it deflated as soon as I took it out of the ove. Not sure what I did wrong. Will try again!

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I made this for Thanksgiving dinner, served as a first course with a vinaigrette salad with spring greens, pears and dried cranberries. My family is very culturally diverse, and it was a huge hit. Everyone loved it.

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Delicious! I will make this again.

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This is my first ever souffle and of course, Ina did it again with her winning recipe. I took a picture and will post to my blog, I was so impressed with myself. I also used 4 ramekins instead of the one bigger dish. Perfect. Thanks, Ina.

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I wish I could also post a picture because this came out beautifully and tasted great. I did use a larger souffle dish (2 1/2 qt., and therefore modified as follows: 1 additional Tbsp butter and flour; 1/2 cup more milk; 2 oz more cheese and 2 more egg whites.
Delicious and easy! Thanks Ina.

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Perfection as written. The only confusion was the size of the dish. Use a 1 and 1/2 quart souffle dish and it will turn out perfect. The size indicated will not work.

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This is the most awesome souffle recipe ever! I have served this for date night with my husband, as a dinner with guests, and a brunch on Christmas morning! It has always been very well received. Ina has yet to do me wrong.

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this was my first EVER souffle. i was petrified, but i followed this recipe to the letter, and it was perfect in every sense of the word.