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Blue Cheese Souffle Recipe

Blue Cheese Souffle

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (62)

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Average Rating:

Total Reviews: 62

Showing 51-60 of 62

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  • on February 05, 2007

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    I had some guest over and made this souffle for the first time. Like many of the posts, I too was terrifies that the souffle would deflate after baking/serving. To my amazement the souffle kept its form even after I cut into it! The flavor was perfect. My suggestion is to spend the extra effort to use a good premium blue cheese. You don't need much for the recipe so shell out for the good stuff! I served the souffle along with prosciutto and pears. It also pairs amazingly with champagne.

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  • on January 01, 2007

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    I have to give this recepie full marks. Despite a 15-minute power outtage half way through the cooking time, it survived--marvellously--with a little extra cooking.

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  • on December 14, 2006

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    We had that the other night side some side salad and everyone of us loved it! Its to die for!

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  • on October 02, 2006

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    Ina was true to her word,"It's a flawless recipe!" I live above 3000 ft, so I was a little concerned about any (flour adjustments I should make (added and additional lump. The souffle was FABULOUS!! I went to bed craving the flavors :

    Thank you!!
    Signed,
    A Real Success Story :

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  • on September 30, 2006

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    It's the first time I tried any recipe from food network, but after watching Ina, she made it look so easy I went out and bought all of the ingredients. Trouble was-I didn't have a large souffle dish (never having made one before. So I used 6 ramekins instead and cut the cooking time to 25 minutes. Served them individually to my husband, parents and 1 1/2 year old (I tried straining as much of the blue cheese out of his as I could and he ate the whole thing! and everyone was clamouring for more--good thing I also made the super easy apple turnovers from her LA Story episode too.

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  • on September 23, 2006

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    Let's be honest...this is an adventurous dish..fairly exotic, but absolutely fabulous. Light, airy, and delicious. I served it to my husband with a tomato and onion salad (I think someone else here did the same thing and he went nuts. We ate the whole thing in one sitting. I will make this again and again.

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  • on September 19, 2006

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    This recipe is simple and comes out great. I never made a souffle before and it worked! And it is a really delicious dish. Great for dinner or brunch.

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  • on August 20, 2006

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    I thought I was a blue cheese fan but I guess this was a bit more than I could handle.

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  • on August 18, 2006

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    this was the frist time i ever tryed any thing from contessa.. My kids and i didnt like this at all . The flavor, texture or the smell. I really love blue cheese and this just wasnt what i was expecting. It was very easy to make and came out really pretty but sorry i cant give this one a thumbs up.

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  • on August 15, 2006

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    Ina said that this recipe was easy, and she wasn't kidding. I made it this morning, and it turned out perfect!! I just knew that when I opened the oven it would be a bust, but it was beautiful!! It had risen high enough to almost touch the top of the oven, and was browned to perfection. (I had to force myself not to peek!! My sister came for lunch, and she was most impressed. I greeted her with a Pomegranate Cosmo, then served the souffle with a simple mixed green salad with balsamic vinagrette. A great, light lunch. I'll definetly serve this again and again!!

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