Vegetable, Herb and Cheese Souffle

Name: Vegetable, Herb and Cheese Souffle
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Ingredients: 3 tablespoons unsalted butter, plus more for buttering ramekins; 1/4 cup all-purpose flour; 1 teaspoon kosher salt; 1 1/2 cups shredded fontina; 1/2 cup chopped fresh fines herbes (a mixture of parsley, chives, chervil and tarragon) or chopped chives; 1/2 cup chopped fresh fines herbes (a mixture of parsley, chives, chervil and tarragon) or chopped chives; 2 large eggs plus 1 large egg white

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Prep Time: 10 minutes

Cook Time: 25 minutes

Total: 40 minutes

Servings: 4

Author : Food Network Kitchen

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Ingredients

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3 tablespoons unsalted butter, plus more for buttering ramekins1/4 cup all-purpose flour1 teaspoon kosher salt1 1/2 cups shredded fontina1/2 cup chopped fresh fines herbes (a mixture of parsley, chives, chervil and tarragon) or chopped chives1/2 cup chopped fresh fines herbes (a mixture of parsley, chives, chervil and tarragon) or chopped chives2 large eggs plus 1 large egg white

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Instructions

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Step 1

Position a rack in the middle of the oven and preheat to 375 degrees F. Butter the bottom and sides of four 6- or 8-ounce ramekins.

Step 2

Melt the butter in a medium saucepan over medium heat. Add the flour and salt and cook, stirring, about 1 minute. Add 3/4 cup water, bring to a simmer and cook, whisking constantly, until the mixture is as thick as pudding, about 3 minutes. Remove from the heat and stir in the cheese, fines herbes and whole eggs. Transfer to a medium bowl and stir until slightly cool.

Step 3

Beat the egg white in another medium bowl until soft peaks form, about 2 minutes. Gently fold the whites into the cheese mixture until there are only a few streaks.

Step 4

Put the prepared ramekins on a baking dish, divide the batter evenly among them and smooth the tops with a spoon. Bake until golden and puffed about 1 inch above the lips of the ramekins, 15 to 20 minutes. Serve and enjoy right away.