Herb Soufflé

Herb Soufflé

  • Prep: 10 min
  • Cook Time: 30 min
  • Total: 40 min
  • Serving: 4
Soufflés, a wonderful dish many find daunting to prepare, are magical in their gentle rising and puffed goldenness. They are, however, not impossible to master. This recipe, especially, is perfect for first-time soufflé-ers. Start with room temperature eggs and use the freshest herbs for best results.


  • 2 tablespoons butter
  • ½ cup finely chopped shallots (about 3 large)
  • 3 tablespoons all-purpose flour or potato starch
  • Black pepper to taste
  • Pinch salt
  • 1 cup half and half
  • 4 large egg yolks, lightly beaten
  • ½ - ¾ cup chopped fresh herbs (basil, tarragon, dill and parsley are excellent choices)
  • 2 tablespoons grated Romano cheese
  • 4 large egg whites


  1. Preheat oven to 400 degrees F.
  2. Spray a 6 cup gratin or 1 ½ quart baking dish with nonstick cooking spray or wipe with olive oil.
  3. Hint: If you are unsure about how many cups a baking dish holds, simply use a 1 cup measuring cup and use it to fill your dish with water.
  4. If 6 cups of water fills your dish, then it has a 6 cup capacity and is appropriate for this recipe.
  5. Melt butter in a medium-sized saucepan over medium heat.
  6. Add shallots and cook, stirring often, until soft, about 2 to 3 minutes.
  7. Whisk in flour (or potato starch), black pepper and salt.
  8. Gradually whisk in half and half.
  9. Reduce heat to low and continue whisking until smooth.
  10. Simmer, stirring occasionally until mixture thickens, about 5 to 6 minutes.
  11. Remove pan from heat and whisk in egg yolks until creamy.
  12. Whisk in chopped herbs and cheese and let cool slightly.
  13. Place egg whites in a large very clean bowl.
  14. With a hand mixer or in a stand-up mixer, beat at medium-high speed for 2 to 3 minutes or until soft peaks form.
  15. Use a rubber spatula to stir one-fourth of the whites into the egg yolk mixture.
  16. Gently fold in remaining egg whites by cutting spatula vertically (down) through mixture then sliding the spatula across the bottom of the bowl and up the side, turning mixture over until just blended.
  17. Spoon into baking dish.
  18. Bake for 5 minutes at 400 degrees F.
  19. Reduce oven temperature to 375 degrees F. and bake for another 15 to 20 minutes, or until soufflé is puffed and golden brown.
  20. Another method to test for doneness is to insert a small wooden skewer or a toothpick in the center of soufflé.
  21. It is fully cooked when the skewer or toothpick pulls out clean.
  22. Bring to the table immediately and use a large spoon to divvy up.


Comments on "Herb Soufflé"