Best 2 Simple Souffle Recipes

Craving a light and airy dish that elevates your taste buds? Look no further than the classic French culinary creation – the simple souffle. With its impossibly fluffy texture and tantalizing flavors, this culinary delight has captured the hearts of food enthusiasts worldwide. As a versatile culinary canvas, the souffle welcomes a myriad of ingredients, allowing you to customize it to suit your palate. Whether you prefer savory or sweet, the possibilities are endless, making the simple souffle a culinary adventure that promises to impress.

Here are our top 2 tried and tested recipes!

SIMPLE SOUFFLE

Simple Souffle image

My children, who are vegetarian, rave about this souffle. Plus, I can make it for breakfast, brunch or as a side dish.-Rosemary McCormack, Pagosa Springs, Colorado

Provided by Taste of Home

Categories Breakfast Brunch Side Dishes

Time 55m

Yield 4 servings.

Number Of Ingredients 5

Ingredients

1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 cup shredded reduced-fat cheddar cheese
3 large eggs, separated
3 large egg whites
1 tablespoon fine dry bread crumbs

Steps:

In a saucepan, combine soup and cheese. Cook and stir over low heat until cheese is melted. Cool. , In a bowl, beat egg yolks until thick and lemon-colored; stir into soup mixture. In another bowl, beat six egg whites on high speed until stiff peaks form; fold into soup mixture. , Spoon into a 2-qt. straight-sided baking dish coated with cooking spray and dusted with bread crumbs. Bake, uncovered, at 375° for 40-45 minutes or until the souffle is risen and golden brown. Serve immediately.

Nutrition Facts :

SIMPLE CHEESE SOUFFLE

Simple Cheese Souffle image

Crispy on the outside, light and moist in the center, this cheese souffle cooked in an enormous copper pot, and accompanied by nothing more than a green salad and a crusty baguette, is an excellent choice for a dinner party.

Provided by Martha Stewart

Categories Food & Cooking Dinner Recipes

Number Of Ingredients 16

Ingredients

4 tablespoons unsalted butter, room temperature
4 teaspoons grated Parmesan cheese
4 teaspoons dry breadcrumbs
4 ounces Jarlsberg cheese
2 ounces cheddar cheese
3 ounces saga blue cheese
3 ounces brie cheese
1/4 cup all-purpose flour
3 teaspoons Dijon mustard
3/4 cup plus 2 tablespoons whole milk
1 teaspoon salt
1/2 teaspoon white pepper
1/4 teaspoon cayenne pepper
6 large egg yolks
12 large egg whites
1/4 teaspoon freshly grated nutmeg

Steps:

Heat oven to 425 degrees. Place rack in center. Generously butter bottom and sides of a 2-quart souffle dish with 1 1/2 tablespoons of unsalted butter. In a small bowl, mix together Parmesan cheese and breadcrumbs, and sprinkle in dish, swirling to thoroughly coat the bottom and sides.
Grate Jarlsberg and cheddar cheeses into a small bowl. Cut Saga blue and brie into small chunks. Combine, and set aside.
Melt the remaining 2 1/2 tablespoons of butter in a large saucepan over low heat. Whisk in flour and mustard, and cook, whisking constantly, for 3 to 5 minutes. Slowly whisk in milk, and cook until thick and smooth, an additional 3 to 4 minutes. Remove from heat, and season with salt, pepper, and cayenne pepper. Pour souffle base into a large bowl. Whisk in egg yolks a few at a time until smooth. Stir in cheese until well incorporated.
In the bowl of a heavy-duty electric mixer fitted with the whisk attachment, whip 12 whites on medium-low speed until foamy. Increase the speed to high, and continue whisking until stiff peaks form, about 4 minutes.
Quickly and gently fold the egg whites and nutmeg into the souffle base just until incorporated. Pour into souffle dish, and bake for 30 to 35 minutes. Serve immediately.

Tips for Making a Perfect Soufflé:

Use the freshest eggs possible.
Make sure the egg whites are at room temperature before whipping them.
Whip the egg whites until they are stiff but not dry.
Fold the egg whites into the main mixture gently to avoid deflating them.
Bake the soufflé in a preheated oven.
Do not open the oven door during baking.
Serve the soufflé immediately after it is baked.

Conclusion:

Mastering the art of making a soufflé can be a rewarding experience. With careful attention to detail and practice, you can create a light, airy, and flavorful dish that will impress your family and friends. Remember to use fresh ingredients, follow the recipe carefully, and be patient. With a little effort, you can make a soufflé that is sure to be a hit.