Goat Cheese and Fresh Herbs Soufflé

By Chef Robert Barral
New England Culinary Institute
Recipe for 4

Ingredients:

• Milk 4 cups
• Onion 1 each
• Cloves 6 each
• Bay leaves 1 each
• Butter ½ #
• Flour ½ #
• Eggs Yolks 4 each
• Chopped Parsley ½ cup
• Chopped Thyme ½ cup
• Goat Cheese Or (Gruyere Cheese) 2 #
• Egg white 4 each
• Salt & pepper to taste

Procedure:

1) Make The Béchamel sauce: Bring the milk to the boil in a pot with an onion “pique” (Onion with one bay leave pined with cloves). Remove the onion pique from the pot, (the flavor might become too strong).

2) In a separate pot, melt the butter and add the flour. Mix well and let cook for al least 5 minutes without color. (Called a white roux). Pour the hot milk on top of the roux and use a whisk to mix well and remove all lumps. (Keep a thick consistency).

3) Add the egg yolks, the cheese and the herbs to the sauce. Let rest.

4) Place the egg whites in a bowl with a pinch of salt. With a big whip, start whipping the egg white until they become stiff. Take some of the egg white and incorporate them to the cheese mix. Do it in small batches until all the egg white is completely absorbed by the cheese mixture. Place the cheese soufflé mix in bowls and bake in a hot oven at 400* temp. For a good 25 minutes.

5) Serve the soufflé hot before he falls down.

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