This soufflé is light, satisfying, and beautiful. You can envision a French farmwife from the last century making this, and it’s a bit wondrous that we make it much the same way today, and take such pleasure in this technique. Very flavorful but still cloud-like, this soufflé is light enough for a warm summer’s day. For a richer version, see the Sweet Smokey Blue and Bacon Soufflé.
Use a good ricotta—we like Bellwether Farms’ Whole Milk Ricotta. And the eggs need to be fresh, or the whites won’t get as fluffy as they need to be.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
If you can find both good sweet corn and tender asparagus at the same time, this soufflé is even better if you add about 1 cup corn kernels when you add the asparagus. Don’t bother measuring. Just cut all the kernels off one large ear of perfect corn. You don’t need to cook the ear or the kernels beforehand. The raw kernels will cook perfectly while the soufflé bakes.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?