Savory Soufflé

Whenever I create savory soufflés, I will often add a plethora of herbs to the delicate egg puff. While Goat cheese is a popular cheese to use for savory soufflés, I have also used parmesan in the past. Since goat cheese has a very robust, powerful tang, it can be a little too dominate when incorporated into a soufflé. Parmesan can be slightly more mild – allowing the consumer to taste the herbs that are incorporated into the dish:

2 Tbsp butter
2 Tbsp All-purpose flour
1 c. milk
1 pinch cayenne pepper
1 pinch smoked sea salt (not too much salt, as Parmesan is already a salty cheese
1 tsp smokey Paprika
1 tsp fresh lemon juice
2/3 c. Parmesan cheese (freshly grated)
2 Tbsp Herbs de Provence
2 Tbsp Rosemary – freshly chopped
3 large egg yolks
4 large egg whites – room temperature

First preheat oven to 375 degrees. Using softened butter, coat the inside of your soufflé molds, then lightly sprinkle with flour. Discard excess flour.

With this savory soufflé, a blond roux will first be prepared. A roux is simply equal parts flour to butter (or flour to oil) cooked to different degrees of doneness (depending on your intended use). A blond roux mean that the flour and butter will cook quickly – not developing any color. First melt the butter in a large saucepan over medium heat. Add the flour and constantly stir for about two minutes – maintaining a medium heat. Remove the pan from the heat and slowly whisk in the milk – stirring to prevent clumps from forming. When fully incorporated, bring back to the heat and allow to simmer. Cook until the consistency is a “thick pudding.”) Remove from heat and stir in cheese, herbs, salt, paprika, lemon juice and cayenne pepper. Cover and allow to remain at room temperature. (Note – soufflé base can be made up to two hours ahead of whipping egg whites to fold into mixture).

In a medium bowl, whisk egg yolks to blend. Slowly add soufflé base to the yolks. In a separate mixing bowl, whip egg whites to a firm peak (meaning that if you were to turn the bowl upside down, the egg whites would not move). When whipped to stiff peaks, add 1/3 of the egg whites into the soufflé base and mix well. This is called “sacrificing” the egg whites. The intention is to slowly “introduce” the soufflé base to the new addition of egg whites. Gently fold in the remaining 2/3 of egg whites to the soufflé base, trying to leave as much air as possible into the folding process. Using a spoon, carefully fill the soufflé molds to about 75% capacity… allowing room for the soufflés to rise.

Bake soufflé until the top is puffed and a golden, crisp brown. Center should be fully cooked in about 30 minutes.


In the past, I have actually served a whipped herb goat cheese and mango coulis with the savory soufflé. Why does this work… the herb goat cheese is simply a plethora of herbs mixed into a softened goat cheese and a touch of lemon juice. The tang of the goat cheese compliments the parmesan within the soufflé. Mango coulis… this aids in brightening the entire dish. Simply blend one mango, ½ c. orange juice, juice of 1 lemon and 1 Tbsp agave in a blender/vitamix. Pour through chinois/sieve (strainer) and reserve the liquid (discard the solids).

In presentation, be sure to have herbal goat cheese and mango already made and plated. When soufflé had finished baking, immediately transfer to plate and serve. Top soufflé with pomegranate seeds, as well as basil leaf in order to incorporate a touch of color. The pomegranate seeds will also aid in providing a textural “surprise” for your tongue.

“When we no longer have good cooking in the world, we will have no literature, nor high and sharp intelligence, nor friendly gatherings… no social harmony.” – Marie-Antoine Careme.

Love y’all! ♥