Best 2 Gruyère And Chive Soufflé Recipes

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Elevate your culinary skills and indulge in a gustatory masterpiece with our comprehensive guide to crafting the perfect Gruyère and Chive Soufflé. Discover the secrets to achieving a light and airy texture, a golden crust, and a harmonious blend of flavors that will transport your taste buds to culinary heaven. Whether you're a seasoned chef or a novice cook, this article will empower you with the knowledge and techniques to create an impressive soufflé that will leave a lasting impression on your dinner guests. So, prepare to embark on a culinary journey that will elevate your cooking repertoire and satisfy your cravings for a truly exceptional dish.

Here are our top 2 tried and tested recipes!

GRUYèRE AND CHIVE SOUFFLé



Gruyère and Chive Soufflé image

This soufflé is as classic as they come, with beaten egg whites folded into a rich, cheese laden béchamel for flavor and stability. Gruyère is the traditional cheese used for soufflé, but a good aged Cheddar would also work nicely. This makes a great lunch or brunch dish. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master. Buy the book.

Provided by Melissa Clark

Categories     brunch, dinner, lunch, custards and puddings, main course, side dish

Time 50m

Yield 6 servings

Number Of Ingredients 12

3 tablespoons/42 grams unsalted butter, plus more for coating dish
5 tablespoons/25 grams finely grated Parmesan cheese
1 cup whole milk
3 tablespoons all-purpose flour
1/2 teaspoon paprika
1/2 teaspoon fine sea salt
Pinch ground nutmeg
4 large egg yolks
5 large egg whites
1/2 teaspoon cream of tartar
1 cup/115 grams coarsely grated Gruyère cheese
2 tablespoons chopped chives

Steps:

  • Remove wire racks from oven and place a baking sheet directly on oven floor. Heat oven to 400 degrees. Generously butter a 1 1/2-quart soufflé dish. Coat bottom and sides with 3 tablespoons/15 grams Parmesan, tapping out any excess.
  • In a small pot, heat milk until steaming. Meanwhile, melt butter in a large skillet over medium heat. Whisk in flour and cook until the mixture foams, about 3 minutes. Remove from heat and whisk in warm milk. Return to heat and cook until thickened, whisking constantly, about 3 minutes.
  • Remove from heat and whisk in paprika, salt and nutmeg. Whisk in egg yolks one at a time, blending fully after each addition. Transfer flour and yolk mixture to a large bowl.
  • Using an electric mixer, beat egg whites and cream of tartar at medium speed until the mixture holds stiff peaks.
  • Whisk a quarter of the whites into the lukewarm yolk mixture to lighten. Gently fold in remaining whites in 2 additions while gradually sprinkling in Gruyère cheese, remaining 2 tablespoons Parmesan and the chives. Transfer batter to prepared dish. Rub your thumb around the inside edge of the dish to create a 1/4-inch or so space between the dish and the soufflé mixture.
  • Transfer dish to baking sheet in the oven and reduce oven temperature to 375 degrees. Bake until soufflé is puffed and golden brown on top and center barely moves when dish is shaken gently, about 30 minutes. (Do not open oven door during first 20 minutes.) Bake it a little less for a runnier soufflé and a little more for a firmer soufflé. Serve immediately.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 7 grams, Carbohydrate 6 grams, Fat 17 grams, Fiber 0 grams, Protein 14 grams, SaturatedFat 10 grams, Sodium 268 milligrams, Sugar 2 grams, TransFat 0 grams

CHIVE AND GRUYERE CHEESE SOUFFLE



Chive and Gruyere Cheese Souffle image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 10

1/4 cup unsalted butter, softened, for greasing the souffle dish, plus additional 1/4 cup butter, softened
1/4 cup finely grated Parmesan
1/4 cup all-purpose flour
1 1/2 cups milk
1 teaspoon kosher salt
1/2 teaspoon freshly grated nutmeg
1 pinch cayenne pepper
6 eggs, separated, plus 2 egg whites
2 cups grated Gruyere
1/4 cup finely chopped chives

Steps:

  • Remove the top oven rack and place a rack on the bottom 1/3 of the oven. Preheat the oven to 350 degrees F.
  • Create a parchment paper or aluminum foil collar for the souffle dish; the collar should measure about 2 inches above the top of the dish. Grease the souffle dish and collar separately with 1/4 cup softened butter (see Cook's Note*). Dust the inside of the dish and the collar with 1/4 cup of Parmesan. Reserve any leftover cheese for sprinkling on top of the souffle. Secure the collar to the outside of the dish with butcher's twine.
  • Melt 1/4 cup of butter in a large saucepan over medium heat. Add the flour and stir constantly for 2 minutes, making sure it doesn't brown. Slowly whisk in the milk until smooth, and continue stirring for about 4 to 5 minutes to form a bechamel sauce; the bechamel sauce should be very thick. Remove from the heat and add the salt, nutmeg, and cayenne pepper.
  • Beat the 6 egg yolks 1 at a time into the hot bechamel sauce until fully incorporated. Stir in the Gruyere and chives. Set aside (see Cook's Note**).
  • Place the 8 egg whites in an electric mixer fitted with a whisk attachment. Beat the egg whites until stiff but not dry. Stir 1/4 of the egg whites into the souffle base. Fold in the remaining egg whites, being careful not to over mix. Gently spoon the mixture into the souffle mold and bake for 45 minutes, or when a wooden skewer inserted into the middle of the souffle comes out clean. Minimize opening and closing the oven door. Serve immediately sprinkled with reserved cheese.

Tips:

  • For a richer flavor, use a combination of whole milk and heavy cream.
  • Gruyère cheese is the traditional cheese used in this recipe, but you can also use other hard cheeses such as Parmesan or Cheddar.
  • Fresh chives add a delicate oniony flavor, but you can also use other herbs such as parsley, thyme, or tarragon.
  • Make sure the egg whites are stiffly beaten before folding them into the batter. This will help the soufflé rise properly.
  • Preheat a 10-inch cast iron skillet in the oven for 10 minutes before cooking to ensure an even rise.
  • Bake the soufflé in a preheated oven for 10 minutes, then reduce the temperature and continue baking for 20-25 minutes.

Conclusion:

Gruyère and chive soufflé is a classic French dish that is perfect for a special occasion. It is light and airy, with a rich cheesy flavor and a delicate oniony aroma. This soufflé is sure to impress your guests, and it is surprisingly easy to make. Just follow the tips above and you will be sure to have a perfect soufflé every time.

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