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.
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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.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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