Feta Souffle
Feta soufflé prepared in our wood stove Tuesday night (a small individual souffle about 6 inches across).   A great quick dinner with a salad!

Recipe altered from Madeleine Kamman’s “The Making of a Cook” (1971)

Blue Cheese Souffle for six people

1 onion, chopped fine
5 tablespoons butter
1 tablespoon caraway seeds
4 1/2 tablespoons flour
1 1/2 cups scalded milk
6 egg yolks
1 cup crumbled blue cheese
salt and pepper
6 egg whites

Sauté onion in butter until golden.   Add caraway seeds and flour to make a roux.   Add scalded milk, and thicken to make a sauce.   Add egg yolks, one by one, whisking well.   Add crumbled cheese and seasonings.   Whip egg whites and fold into the cheesey yolk mixture.   Turn into an 8-cup soufflé mold, and bake 350° F oven for 35-45 minutes.

I substituted Eric’s feta cheese for the blue cheese, and left out the caraway seeds on Tuesday night.

Wine:   California Pinot Noir or French Chateaunneaf-du-Pape or jug red

For perspective on the size see the full Top Work post.


3 thoughts on “Soufflé

  1. Man was it good — fluffy but rich, without the stretchy stringies you can get sometimes when you use swiss/greuere cheese.


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