Servings: four to six.
You can change the flavor of this soufflé by replacing the Gruyère and Asiago with 3/4 cup of a puréed cooked vegetable such as carrot, spinach, or broccoli. Depending on the vegetable, you may also want to adjust or eliminate the Parmigiano, mustard, Worcestershire, and Tabasco. The soufflé will begin to fall soon after it comes out of the oven, so don’t delay in serving it.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
A perfect cheese souffle, light and fluffy, with a moist center and yummy brown crust. I used cheddar and parmesan for the cheeses. Don't tell anyone, but my 5-year-old ate it with ketchup.
Moveable Feast did not go to New York this season, but we couldn't skip the Big Apple completely! In this web-only episode, chef Francis Derby and cookbook author Aliya LeeKong…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
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?