Spring Souffle
Elevate your springtime dining with this elegant and airy Spring Soufflé, a dish that masterfully balances lightness and flavor. Crafted with a creamy base of Gruyère and Parmesan cheeses, this soufflé incorporates tender, steamed asparagus and fragrant chives for a seasonal twist. The recipe embraces the art of soufflé-making with simple yet precise techniques, like folding whipped egg whites into the luscious cheese mixture for a perfect rise. Baked to golden perfection, this savory soufflé is a stunning centerpiece for brunch or a light dinner. With its delicate texture and vibrant flavors, it’s best enjoyed straight from the oven for an unforgettable culinary experience. Perfect for spring gatherings or as an impressive yet approachable dish, this soufflé is sure to delight.
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.125 teaspoons ground nutmeg
- 0.25 cups Parmesan cheese, grated
- 0.5 cups Gruyere cheese, shredded
- 4 large eggs, separated
- 0.5 cups asparagus, chopped and lightly steamed
- 2 tablespoons fresh chives, chopped
- 1 tablespoons butter (for greasing the dish)
- 2 tablespoons grated Parmesan cheese (for coating the dish)
Instructions
Preheat your oven to 375°F (190°C). Grease a 1.5-quart soufflé dish with 1 tablespoon of butter, then sprinkle with 2 tablespoons of grated Parmesan cheese to coat the sides and bottom. Shake off any excess cheese and set aside.
In a medium saucepan, melt 2 tablespoons of butter over medium heat. Stir in the flour and cook for 1-2 minutes, whisking constantly, until the mixture is smooth and golden.
Gradually add the milk to the saucepan while whisking, and cook for 3-4 minutes until the mixture thickens into a smooth sauce. Remove from heat.
Stir in the salt, black pepper, and nutmeg. Mix in 1/4 cup of grated Parmesan cheese and 1/2 cup of shredded Gruyere cheese until melted and smooth.
Add the egg yolks, one at a time, to the cheese mixture, stirring well after each addition. Fold in the chopped, steamed asparagus and fresh chives. Set aside to cool slightly.
In a large, clean bowl, use an electric mixer to beat the egg whites until stiff peaks form. Make sure there is no grease or yolk contamination in your bowl, as it will prevent the egg whites from whipping properly.
Gently fold one-third of the egg whites into the cheese mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, being careful not to deflate the mixture.
Pour the soufflé batter into the prepared dish, filling it nearly to the top, and smooth the surface with a spatula.
Place the dish on the center rack in the oven and bake for 20-25 minutes, or until the soufflé is puffed and golden on top. Do not open the oven door while it’s baking, as this may cause the soufflé to collapse.
Serve immediately after removing from the oven, as soufflés will begin to deflate after a few minutes.
Nutrition Facts
Calories |
721 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 64.4 g | 83% | |
| Saturated Fat | 37.8 g | 189% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 188 mg | 63% | |
| Sodium | 1830 mg | 80% | |
| Total Carbohydrate | 12.1 g | 4% | |
| Dietary Fiber | 0.2 g | 1% | |
| Total Sugars | 11.7 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 963 mg | 74% | |
| Iron | 0.3 mg | 2% | |
| Potassium | 430 mg | 9% | |
*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.
