Fresh Herb Souffle
Light, airy, and packed with vibrant flavors, this Fresh Herb Soufflé is a masterclass in combining elegant French technique with garden-fresh ingredients. Made with a rich blend of Parmesan and gruyère cheeses, and infused with the aromatic charm of parsley, chives, and thyme, this dish delivers a savory punch in every bite. The recipe balances a creamy, cheese-laden base with perfectly whipped egg whites to achieve a lofty, golden soufflé that’s both visually stunning and irresistibly delicious. Ideal for a special brunch, a sophisticated appetizer, or even a light dinner, this soufflé is baked in individual ramekins for a beautiful presentation. Serve them straight from the oven for maximum impressiveness—it’s a showstopper that proves homemade soufflés are entirely achievable.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 0.5 teaspoons sea salt
- 0.25 teaspoons ground black pepper
- 0.25 cup grated Parmesan cheese
- 0.5 cup gruyère cheese, shredded
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh chives, finely chopped
- 1 teaspoon fresh thyme leaves
- 4 large eggs, separated
- 0.25 teaspoons cream of tartar
- 1 tablespoon extra butter (for greasing ramekins)
- 2 tablespoons grated Parmesan (for dusting ramekins)
Instructions
Preheat your oven to 375°F (190°C) and place a baking sheet in the center of the oven.
Generously grease 4 (8-ounce) ramekins with butter, ensuring the sides are coated. Dust with grated Parmesan for a light coating; this helps the soufflé rise.
In a medium saucepan over medium heat, melt the butter. Add the flour and whisk constantly for 1-2 minutes until a smooth paste forms.
Gradually pour in the milk while whisking to prevent lumps. Continue whisking for 2-3 minutes until the mixture thickens to coat the back of a spoon.
Remove the saucepan from the heat. Stir in salt, black pepper, Parmesan cheese, shredded gruyère cheese, parsley, chives, and thyme. Mix until the cheese fully melts and the herbs are evenly distributed.
One at a time, stir in the egg yolks to the mixture until fully incorporated. Set aside to cool slightly.
In a clean, dry bowl, use an electric mixer to beat the egg whites and cream of tartar until stiff peaks form.
Gently fold a third of the beaten egg whites into the cheese mixture to lighten it. Carefully fold in the remaining egg whites in two more additions, being cautious not to deflate the mixture.
Divide the soufflé mixture evenly among the prepared ramekins, filling each about three-quarters full.
Place the ramekins on the preheated baking sheet. Bake for 22-25 minutes, or until the soufflés are puffed and golden. Avoid opening the oven during baking.
Serve immediately as the soufflés will begin to deflate after a few minutes.
Nutrition Facts
Calories |
1148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.7 g | 115% | |
| Saturated Fat | 48.2 g | 241% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 953 mg | 318% | |
| Sodium | 2551 mg | 111% | |
| Total Carbohydrate | 26.5 g | 10% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 12.7 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 1317 mg | 101% | |
| Iron | 5.5 mg | 31% | |
| Potassium | 924 mg | 20% | |
*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.
