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    Home / Main Courses / Entrees

    Green Garlic, Chive, and Cheese Souffles, and Roasted Asparagus

    Published Apr 21, 2010

    Jump to Recipe Print Recipe

    close up of cheese souffle
    The other day someone asked me, 'Is it true that if you look at a souffle the wrong way it will fall?'

    cheese souffles baking
    Souffles seem to have more drama and mystique surrounding them than any other food I can think of. In fact, there is nothing difficult about making them, and despite their fragile and finicky reputation and ethereal texture, they are actually surprisingly sturdy. Another thing that may surprise you is that a cooled souffle will actually puff up again upon reheating. Not as high, mind, but enough to give it that coveted airy quality.

    top down shot of chives
    Making souffle is not hard. It requires a few steps which you want to pay attention to, such as making a roux, whipping the whites to the correct whippiness and folding them into the base, but all are quite manageable.

    block of butter
    What I consider to be the unmanageable part is cleaning up after making souffles, which generate a surprising amount of dirty dishes. There's the cutting board, knife, skillet and spatula from cooking the alliums, the pot, spoon and whisk from making the roux, two bowls and a second whisk for the egg whites and the souffle base, ramekins, zester, baking sheet, cheese grater... sheesh, the list just goes on and on.

    kitchen utensils
    I abhor doing dishes, and will actively avoid doing so, even if (especially if!) it means that I just keep baking in order to procrastinate that onerous task. In fact, much of the appeal of cooking is that it absolves me from cleaning up afterwards.

    lemon zest
    And yes, I am aware that continuing to bake only generates more dishes.

    Luckily for me, I live with not only a brilliant computer programmer, but also the best dishwasher in existence. Not only is Jay both efficient and meticulous at cleaning, he actually claims to enjoy doing it.

    chopped greens cooking
    It is unfathomable.

    whisk in a bowl
    Back to the souffle histrionics, I've also read advice to not invite late people to a souffle-based dinner party. As a late person who throws the occasional dinner party, this leaves me wondering whether there are actually people out there who have dinner ready before their guests arrive, rather than cooking the majority of the meal in a somewhat frantic manner while the guests hover about asking if they can help.

    close up of asparagus
    Which is usually the point at which I gesture helplessly to the pile of dishes in the sink.

    asparagus on a baking tray
    Just kidding; I really herd them into the living room with drinks and apps to keep them occupied.

    wet ingredients being whisked
    I actually prefer souffle for a leisurely bojon breakfast (which usually occurs around noon) to dinner. And sweet souffles aren't really my thing - sweet eggs? Blech. But a gooey, custardy puff flavored with masses of chives, spring onions and green garlic, as well as parmesean and goat gouda: now that's one badass bojon breakfast.

    whisk close up
    Other herbs would be lovely here in place of or in addition to the chives; thyme, marjoram, chervil or basil would all be divine. I used a mild dutch goat gouda for the main cheese, but a soft chevre, gruyere or a sharp cheddar would all be good too. A side of oven-roasted asparagus makes a simple accompaniment; a crisp salad with fennel, radishes and a citrusy vinaigrette would take this meal over the top.

    close up of souffle mix
    And a mimosa on the side couldn't hurt, either.

    souffle in a ramikin
    Just remember: the souffle will fall, eventually. There is nothing you can do about it. So have everything ready for the rest of the meal so you can sit down to eat as soon as they emerge from the oven. Don't dilly dally. Carpe souffle.

    souffle being eaten
    And leave the dishes for later.

    close up of souffle with spoon

    For more cheesy recipes:

    • Creamy Cardoon Mac and Cheese {gluten-free}
    • Goat Cheese Honey Ice Cream
    • Padron Pepper and Goat Cheese Tacos
    • Flaky Goat Cheese Chive Biscuits

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this cheese souffle recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

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    Spring Allium and Two-Cheese Souffles

    Print Recipe Pin Recipe
    These savory souffles have all the tastes of Spring!
    Alanna Taylor-Tobin
    Prep Time: 30 minutes
    Cook Time: 40 minutes
    Total: 1 hour 10 minutes
    Servings: 5 to 6 pint sized souffles (or one big one serving 5 to 6).

    Ingredients

    • 5 tablespoons unsalted butter, softened
    • 1/2 cup grated parmesan (about 2 ounces)
    • 2 stalks green garlic, finely chopped
    • 2 small spring onions, finely chopped
    • salt
    • zest and juice of 1/2 a lemon
    • 3 tablespoons flour
    • 1 1/4 cups milk or half and half
    • 4 egg yolks
    • 6 egg whites, at room temperature
    • 1 cup grated cheese, or crumbled chevre (4 ounces)
    • 1/4 cup minced chives

    Instructions

    • Position a rack in the center of the oven and preheat to 425º.
    • Grease the ramekins with 1 tablespoon of the butter, and coat evenly with 2 tablespoons of the parmesan. Place on a rimmed baking sheet and set aside.
    • Place the chopped green garlic and spring onions in a large bowl and soak in cool water for a few minutes, swishing occasionally to loosen any sand or dirt that might be hanging on.
    • Meanwhile, heat a large skillet over a medium-high flame. Melt 1 tablespoon of the butter, then lift the alliums out of their soaking water, shake off excess water, and toss them in the pan. Reduce the heat to medium, add a few pinches of salt and the lemon zest, and cook, stirring occasionally, until tender but not browned, 10 minutes or so. Add the lemon juice and remove from the heat. Let cool slightly.

    Make the bechamel:

    • Melt the remaining 3 tablespoons of butter in a small saucepan over medium heat. Add the flour and cook, stirring, for a minute, then whisk in the milk. Bring the mixture to a simmer, whisking constantly, and cook for a few more minutes until thickened. Remove from the heat and add 3/4 teaspoon salt. Let the bechamel cool slightly, stirring occasionally to prevent a skin from forming.
    • Have the egg yolks in a large bowl, and slowly whisk in the slightly cooled bechamel. Stir in the cheese, alliums, the remaining 1/4 cup of parmesan, and the chives.
    • In a second large, clean bowl (or the bowl of a stand mixer) whip the whites with a pinch of salt until soft peaks form. (This means that when you lift the beater out of the bowl and turn the beater upside down, a peak of egg white should flop over.) Use a large, rubber spatula to immediately stir 1/3 of the egg whites into the souffle batter until almost combined, then gently fold in the remaining egg whites just until no streaks or lumps of egg white remain.
    • Divide the batter among the ramekins, filling them 1/4-1/2" from the top. Place in the oven and turn the temperature down to 400º. Bake for 20-25 minutes, opening the oven as infrequently as possible, until the souffles are puffed and nicely browned. (The baking time will be longer for 1 large souffle, maybe 35-45 minutes.)
    • Serve immediately from the oven. If you have extras, cool and store in the fridge for up to a few days. The souffles reheat beautifully, even puffing up a second time, though not as high, in a 350º oven or toaster oven.

    Notes

    You can either bake these individually, in 2-cup ramekins, or in one large gratin dish. I used a mild dutch goat gouda in these souffles, but gruyere, cheddar or a fresh goat cheese would all be good, too. Other herbs could be added with or in place of the chives.
    You can use the two leftover egg yolks to make a half batch of ice cream, creme caramels, or try Heidi Swanson's awesome tapioca pudding.
    Nutritional values are based on one of five servings.

    Nutrition

    Calories: 360kcalCarbohydrates: 9gProtein: 18gFat: 27gSaturated Fat: 16gCholesterol: 224mgSodium: 394mgPotassium: 217mgSugar: 4gVitamin A: 1105IUVitamin C: 8.2mgCalcium: 376mgIron: 1mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

    Spring Allium and Two-Cheese Souffles

    Makes 5 - 6 pint-sized souffles, or 1 big one, serving 5 - 6

    You can either bake these individually, in 2-cup ramekins, or in one large gratin dish. I used a mild dutch goat gouda in these souffles, but gruyere, cheddar or a fresh goat cheese would all be good, too. Other herbs could be added with or in place of the chives. You can use the two leftover egg yolks to make a half batch of ice cream, creme caramels, or try Heidi Swanson's awesome tapioca pudding.

    5 tablespoons unsalted butter, softened
    1/2 cup (about 2 ounces) grated parmesan
    2 stalks green garlic, finely chopped
    2 small spring onions, finely chopped
    salt
    zest and juice of 1/2 a lemon
    3 tablespoons flour
    1 1/4 cups milk or half and half
    4 egg yolks
    6 egg whites, at room temperature
    1 cup (4 ounces) grated cheese, or crumbled chevre
    1/4 cup minced chives

    Position a rack in the center of the oven and preheat to 425º.

    Grease the ramekins with 1 tablespoon of the butter, and coat evenly with 2 tablespoons of the parmesan. Place on a rimmed baking sheet and set aside.

    Place the chopped green garlic and spring onions in a large bowl and soak in cool water for a few minutes, swishing occasionally to loosen any sand or dirt that might be hanging on.

    Meanwhile, heat a large skillet over a medium-high flame. Melt 1 tablespoon of the butter, then lift the alliums out of their soaking water, shake off excess water, and toss them in the pan. Reduce the heat to medium, add a few pinches of salt and the lemon zest, and cook, stirring occasionally, until tender but not browned, 10 minutes or so. Add the lemon juice and remove from the heat. Let cool slightly.

    Make the bechamel:
    Melt the remaining 3 tablespoons of butter in a small saucepan over medium heat. Add the flour and cook, stirring, for a minute, then whisk in the milk. Bring the mixture to a simmer, whisking constantly, and cook for a few more minutes until thickened. Remove from the heat and add 3/4 teaspoon salt. Let the bechamel cool slightly, stirring occasionally to prevent a skin from forming.

    Have the egg yolks in a large bowl, and slowly whisk in the slightly cooled bechamel. Stir in the cheese, alliums, the remaining 1/4 cup of parmesan, and the chives.

    In a second large, clean bowl (or the bowl of a stand mixer) whip the whites with a pinch of salt until soft peaks form. (This means that when you lift the beater out of the bowl and turn the beater upside down, a peak of egg white should flop over.) Use a large, rubber spatula to immediately stir 1/3 of the egg whites into the souffle batter until almost combined, then gently fold in the remaining egg whites just until no streaks or lumps of egg white remain.

    Divide the batter among the ramekins, filling them 1/4-1/2" from the top. Place in the oven and turn the temperature down to 400º. Bake for 20-25 minutes, opening the oven as infrequently as possible, until the souffles are puffed and nicely browned. (The baking time will be longer for 1 large souffle, maybe 35-45 minutes.)

    Serve immediately from the oven. If you have extras, cool and store in the fridge for up to a few days. The souffles reheat beautifully, even puffing up a second time, though not as high, in a 350º oven or toaster oven.

    Roasted Asparagus

    This makes a lovely and easy accompaniment to the souffles, as the asparagus can bake alongside the souffles.

    1 bunch asparagus, ends snapped off
    1 tablespoon olive oil
    a few pinches of salt
    a squeeze of lemon juice

    Lay the asparagus spears on a small baking sheet. Drizzle over the olive oil and salt, tossing to coat, then roast in a 400º oven until tender and slightly charred in places, 10 minutes or so. Remove from the oven and drizzle over the lemon juice.

    soufle in a ramikin

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    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

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    Reader Interactions

    Comments

    1. Jay Doane says

      April 28, 2010 at 2:17 am

      Wow, you actually included a photo of the dirty dishes!

      Reply
    2. Anonymous says

      September 24, 2010 at 11:54 pm

      Thank you for this wonderful entry. With much intrepidation I set out on making my first souffle using only a toaster oven and a plug in burner since I do not have a kitchen. It turned out beautifully and yes, there were many dishes.

      Reply
    3. alanna says

      September 25, 2010 at 5:35 am

      Glad to hear it turned out well, though I'm sorry about the dishes. : )

      Reply
    4. Phoebe says

      April 03, 2013 at 5:50 pm

      We made this for the second time in 3 years for our Easter Brunch. The first time using gruyere and the second using chevre. Both were so delicious, we didn't mind the sink full of dishes.

      Thanks for the fabulous recipe!!!

      Reply
      • Alanna says

        April 03, 2013 at 9:17 pm

        Hi Phoebe! I'm so glad you like the souffle, dishes and all! Also, I'm so excited for your blog! Looking forward to reading more.

        Reply

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