Ingredients
- 4 tablespoons butter
- 3 tablespoons flour
- 1 cup heavy cream
- 1 cup half and half
- Bay leaf
- Herb bouquet
- Coarse salt and freshly ground pepper to taste
- 4 egg yolks
- 6 egg whites
- 6 ounces crumbled goat’s cheese
- 1 teaspoon thyme
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Nutritional Information
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Nutritional analysis per serving (4 servings)
540 calories; 50 grams fat; 31 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 0 grams dietary fiber; 4 grams sugars; 13 grams protein; 200 milligrams cholesterol; 260 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
4 servings
Preparation
- Melt the butter in a saucepan and add the flour. Cook for five minutes, stirring. Do not allow to brown. Meanwhile scald the milk and add to the flour-butter mixture.
- Add the bay leaf, herb bouquet, salt and pepper. Put the mixture in the top of a double boiler and simmer gently for 30 minutes. Add the crumbled cheese and egg yolks. Mix until smooth.
- Preheat oven to 400 degrees. Butter a souffle dish. Whip the egg whites until they stand up in a peak. Fold the cheese mixture into the egg whites and pour into the souffle dish. Sprinkle with thyme.
- Bake for 15 to 20 minutes, or until the souffle has puffed up with a golden brown top.
1 hour
Dining and Cooking