Blue Cheese Souffle

Show: Barefoot ContessaEpisode: LA Story

Rated: 4 stars out of 5Rate itRead users' reviews (41)

RECIPE
COMMENTS & REVIEWS(41)

Cook Time:
30 min
Level:
Intermediate
Yield:
2 to 3 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 30 min
Total:: 45 min

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Ingredients

3 tablespoons unsalted butter, plus extra for greasing the dish
1/4 cup finely grated Parmesan, plus extra for sprinkling
3 tablespoons all-purpose flour
1 cup scalded milk
Kosher salt and freshly ground black pepper
Pinch cayenne pepper
Pinch nutmeg
4 extra-large egg yolks, at room temperature
3 ounces good Roquefort cheese, chopped
5 extra-large egg whites, at room temperature
1/8 teaspoon cream of tartar

Directions

Preheat the oven to 400 degrees F.

Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter and 3 1/4 inches deep) and sprinkle evenly with Parmesan.

Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cayenne, and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.

Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl.

Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.

Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.

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Comments & Reviews

recipe Blue Cheese Souffle
M.Dianne Evansville, IN 12-02-2009
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From this to...tweaking!
Rated: 5 stars out of 5

This was the best one so far for my successful souffles. I've tweaked with the heat and more of the cheese, and they are... still fine. Now that I am a souffle fiend , I incorporate one before I put on my special music shows. I am also stubborn and believe in my pollyanna heart that there is a way to maintain the top hat: Following are a few things that work for me SOMETIMES. I think I need more ways to keep the puff on the souffle, as I have made many of them and intend to do some kind of magic on maintaining the gorgeous ?top hat? of the original large deep souffle. FYI, here are the only ones I know and sometimes it works, other times naughta?. ~ When making the roux, put rice flour instead of all purpose flour, as it is finer and lighter. Also use an EXTRA teaspoon to the recipe. This will enable a more stabilized ?shell retaining the air. ~ After the 1 1/2 quart souffle is baked, gently open the oven door so that it cools down gradually, once again stabilizing the crown. Hope this helps, and if there are any other ones, please let me know as I have a small entertainment business where I prepare one before an art show. Read more
recipe Blue Cheese Souffle
Becky Santa Rosa , CA 09-25-2009
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I Love Your recipes
Rated: 5 stars out of 5

The best ! Every one loved this dish. It's good to know we can cook!
recipe Blue Cheese Souffle
Ginger Southwick, MA 09-18-2009
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Deeeelicious!
Rated: 5 stars out of 5

This souffle was wonderful to make and eat! It's gentle wonderful flavor is mild enough that I think even my grandchildren... would love it. I've never made a souffle before so I was pleasantly surprised that it came out fluffy and golden brown. I used my convection oven so it cooked perfectly! I love you Ina - you soothe my soul listening to you and watching you cook! thanks for sharing all your cooking skills and love with all of us! You're my favorite on FN!! Read more
recipe Blue Cheese Souffle
eve Prescott, AZ 03-31-2009
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Blue Cheese Souffle
Rated: 5 stars out of 5

WOW, WOW, and triple WOW. I used more blue cheese and cayenne than the recipe called for. Also, I only made a 1/2 recipe so... there would be no left-overs. To get 1/2 of an egg white, simply separate the egg, pour the egg white into a measuring cup and use half of that. And voila. To get 1/2 an egg when I half a recipe, I crack the egg and stir it up. About 1/8 of a cup is half an egg. Eve - Prescott, AZRead more
recipe Blue Cheese Souffle
Mary Sylvania, OH 03-19-2009
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My first souffle
Rated: 5 stars out of 5

I have never made a souffle and wanted to impress my parents tonight for a nice dinner at our house. I did have to make a few... last minute substitutions, b/c I thought we had things at home that we did not ( gorgonzola instead of just blue cheese, wheat flour instead of regular and skim milk instead of whole) but it turned out great and even a little healthier for us by accident. My parents were totally impressed. I made this and it went over great! The souffle stayed puffy and was an excellent compliment to our filets. I would recommend this to anyone. My dad asked for the recipe and is makng one with spinach at our next big family dinner! Thank you!Read more
recipe Blue Cheese Souffle
Robin Fort Lauderdale, FL 03-18-2009
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Average
Rated: 3 stars out of 5

My son loves blue cheese and souffles so I thought this would be a big hit...Unfortunately, I didn't get much of a response... for the work involved. I always use good blue cheese so that wasn't the issue-maybe it needs more of the nutmeg and cayenne pepper as I agree with other reviewers, it was rather bland..Maybe good for a few more guests after a few more glasses of wine!Read more