Chevre Souffle

[Guest guest]

Chevre Souffle

(Recipe Courtesy of The Greenbrier Inn)

 

8 tablespoons unsalted butter (1 stick)

3/4 cup allpurpose flour

2 cups milk

6 ounces fresh chevre cheese, cut in pieces

6 egg yolks

Salt and freshly ground black pepper to taste

8 egg whites

Pinch dried thyme

Preheat the oven to 400 degrees. Butter the inside of a 2 1/2quart souffle

dish. In a large saucepan, melt the butter, add the flour and whisk to form

a smooth roux. Cook over medium heat, stirring constantly, for 2 to 3

minutes. Add the milk and whisk vigorously until the mixture is smooth and

thick, then cook at a low boil, stirring constantly, for another 2 to 3

minutes.

 

Remove the mixture from the heat, add the chevre and stir until the cheese

is melted and wellincorporated. Stir in the egg yolks and season generously

with salt and pepper (the seasoning should be intense here to compensate for

the later addition of the egg whites).

 

With an electric mixer or by hand with a whisk, whip the egg whites until

they form soft peaks. Stir 1/4 of the egg whites into the cheese mixture to

lighten it, then carefully fold in the remaining egg whites. Fill the

prepared souffle mold; it should be about 3/4 full. Sprinkle the top of the

souffle with the dried thyme. Bake in the preheated oven until risen, golden

brown and just barely firm in the center, 40 to 45 minutes. Serve

immediately.

 

Yield: 8 servings

Difficulty: Easy

 

 

 

Language is an expression of thought. Everytime you speak, your mind is on

Parade

Mark 12: 30,31

 

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