Cheese Souffle with Scallions and Chives
Elevate your next brunch or dinner party with this elegant Cheese Soufflé with Scallions and Chives. This recipe combines the nutty richness of melted Gruyère cheese with the fresh, savory notes of scallions and chives, creating a light and airy dish that’s as visually stunning as it is delicious. A velvety roux forms the base for the soufflé, while stiffly beaten egg whites provide the signature lift for a perfectly golden puff. Grated Parmesan coats the dish for an added touch of indulgence, ensuring every bite is brimming with flavor. With a quick 20-minute prep time and perfectly baked results in just 25 minutes, this soufflé is a showstopping choice for holiday celebrations, date nights, or anytime you want to impress your guests. Serve it straight from the oven for maximum puff and savor its creamy, herbaceous charm! Keywords: cheese soufflé recipe, Gruyère soufflé, easy dinner party dish, scallion and chive recipes, impressive appetizer ideas.
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Recipe Information
Ingredients
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 cup Whole milk
- 1 teaspoon Salt
- 0.25 teaspoons Ground black pepper
- 0.25 teaspoons Ground nutmeg
- 1.25 cups Gruyère cheese, grated
- 2 pieces Scallions, thinly sliced
- 2 tablespoons Fresh chives, finely chopped
- 4 pieces Large eggs, separated
- 0.25 teaspoons Cream of tartar
- 1 tablespoon Grated Parmesan cheese
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 1.5-quart soufflé dish with butter, then dust the inside with grated Parmesan cheese to coat. Tap out any excess and set aside.
In a medium saucepan over medium heat, melt the unsalted butter. Whisk in the flour and cook, stirring constantly, for 1 minute to create a roux.
Slowly add the milk to the roux, whisking continuously to create a smooth sauce. Bring to a gentle simmer and cook for 2-3 minutes until thickened.
Stir in the salt, ground pepper, and nutmeg, then remove the saucepan from the heat.
Add the grated Gruyère cheese to the sauce and stir until the cheese is melted and fully incorporated. Mix in the sliced scallions and chopped chives. Set aside to cool for 5 minutes.
In a large mixing bowl, whisk the egg yolks until slightly thickened. Gradually whisk the warm cheese mixture into the yolks in small increments to prevent curdling.
In a separate clean, dry bowl, use an electric mixer to beat the egg whites with the cream of tartar until they form stiff peaks.
Using a spatula, gently fold one-third of the beaten egg whites into the cheese and egg yolk mixture to lighten it. Then, carefully fold in the remaining egg whites without overmixing to maintain the airy texture.
Pour the soufflé batter into the prepared dish and smooth the top with a spatula. Run your thumb lightly around the inside edge of the dish to help the soufflé rise evenly.
Bake in the preheated oven for 20-25 minutes, or until the soufflé is puffed and golden. Avoid opening the oven door during baking to prevent it from collapsing.
Serve immediately, as the soufflé will begin to deflate after a few minutes. Enjoy the delicate flavors of cheese, scallions, and chives!
Nutrition Facts
Calories |
1311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.3 g | 126% | |
| Saturated Fat | 52.5 g | 262% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 965 mg | 322% | |
| Sodium | 3831 mg | 167% | |
| Total Carbohydrate | 28.4 g | 10% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 14.0 g | ||
| Protein | 79.4 g | 159% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 1917 mg | 147% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 1018 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
