Blue Cheese Souffle

We were invited to a friend's home for dinner last week. Since this week I was to try out the Blue Cheese Souffle and post about it I volunteered to bring the souffle to dinner. Transport a souffle...this ought to be interesting.

The second recipe of the month for Barefoot Bloggers is, you guessed it, Blue Cheese Souffle selected by Summer at Sexy Apartment. The recipe can be found in Barefoot in Paris: Easy French Food You Can Make at Home or on-line here at Food Network.

Now back to transporting a souffle...well, I was fortunate, my neighbor is about a block away. She had the oven preheated and we walked in the door and tucked it inside!

Blue Cheese Souffle

3 tablespoons unsalted butter, plus extra for greasing the dish
1/4 cup finely grated Parmesan, plus extra for sprinkling
3 tablespoons all-purpose flour
1 cup scalded milk
Kosher salt and freshly ground black pepper
Pinch cayenne pepper
Pinch nutmeg
4 extra-large egg yolks, at room temperature
3 ounces good Roquefort cheese, chopped
5 extra-large egg whites, at room temperature
1/8 teaspoon cream of tartar

Preheat the oven to 400 degrees F.
Butter the inside of an 8-cup souffle dish (7 1/2 inches in diameter and 3 1/4 inches deep) and sprinkle evenly with Parmesan.
Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon black pepper, the cayenne, and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl.
Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.

I love blue cheese and souffle. This was very light and flavorful!

If you have time, stop by Barefoot Bloggers and take a look at the other souffles prepared or better yet, join us in November as we try two more Barefoot Contessa recipes!


  1. Yours is so smooth on top! Mine looks like cauliflower! Still, it was easier to make than I thought and it was light and tasty. Great job!

  2. So what if it's lopsided. It is a thing of beauty. You did well.

    I COULD EAT IT EVERYDAY .............

  4. How very beautiful this looks! You really did a wonderful job with this challenge.

  5. ooooh nice one! I guess you had the right size dish... Mine was too big so didn't rise above the rim :(

  6. Oooh, Roquefort cheese!!! Yum! And in a souffle? A sure winner. How gorgeous your souffle turned out. It's got character, Kate! I LOL-ed when I read how you transported your souffle ;)

  7. Your souffle looks terrific! I bet it was well received at your friend's house. A block away?How fabulous :)

  8. I've seen several of the souflees from the Barefoot Bloggers. You were very brave. I repeat very brave to take it to your neighbors. How nice she preheated the oven. But of course that's what good neighbors do for their neighbor.

    I've got to try this. I love Ina and the BB's.

  9. That sounds so good.
    Going back up to look at the challenge...
    I made pumpkin cookies the first time a few weeks ago. Good flavor, but more like a cake than a cookie..
    They ate them though! :)
    How have you been?
    Busy cooking I see!

  10. Hi Kate - This looks wonderful. What was served with the souffle? Oh my goodness, it looks so good.

  11. @Cathy, she made a wonderful stuffed pork tenderloin (fruit and herb) as well as a salad of baby greens with pears and a lemon vinaigrette dressing.


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