Blue Cheese Souffle

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I adore every recipe of Ina's I've ever tried, but this one just didn't make the cut. I agree with other reviewers who noted that the overall flavor was bland. I must admit, my local grocer was out of Roquefort, so I had to substitute a less sharp blue cheese. While I believe this dish would have been slightly better with Roquefort (2 stars, perhaps?, I still think this recipe is lacking.

I agree with reviewer Mary Beth, who recommends using it as a side dish for something that has a little more flavor and character--maybe that's the trick. But I do not recommend serving this as a main course, despite all the work it requires.

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The souffle didn't have enough interest to it, it was too fluffy and too strong, I think it needs other ingredients to make it worth while.

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This is great. I am adding spinach this time.

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I love the Barefoot Contessa and was intigued by this recipe. So was my seventeen year old daughter so we made it together. Mine did not puff up as much as Ina's did in the show or in her cookbook picture but browned beautifully. We ate it but it just did not taste that good. We love Bue chesse but this just lacked appeal. Won't make again.

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I'm the Belle of the Ball serving this with my traditional beef tenderloin with port wine/cab/mushroom sauce...yummy!

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Oh my WORD! I am a lover of blue cheese of any kind. When I found this receipe I had to try it. I'm with Ina when she says that she hates recepies that call for serving immediately. Despite that I had to try this. My menu consisted of grilled filet mignon, tossed salad and the souffle as a side dish. My husband, Richard and I sat down to dine. After our first taste of the soulffle we forfieted the steak and just ate the it along with the salad. "ABSOLUTELY PERFECT" and an A++ for the first time tryers. This ones a definate keeper and will get you rave reviews...it is delious and foolproof!

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loved it!

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I am a chef and wanted to try this simple version of Ina's souffle. The recipe turns out perfectly everytime, BUT I have discovered that I am not really a great fan of savory souffles! The texture is wonderful-light as a cloud and just disolves on your tongue. But as with many non dessert souffles, the flavor is just not pronounced enough for my taste as a dinner or lunch entree. I will continue to use this recipe as a side dish for lamb or beef.

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I am not the best cook, and even I could handle this one. My friends and family were very impressed and I will definitely be making it again!!!

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Oh - My - Word!!! This certainly has the WOW factor (as Ina mentions in her Bare foot in Paris cookbook. I never made a souffle before but I can tell you - this won't be my last. Light, fluffy, tender, magnificent! ...oh yes, and easy too. :