I saw this recipe on a Club W card and knew I had to try it out. For those of you that don’t know, Club W is a wine of the month club. Each month you get to pick how many wines you want and with those wines you often get a recipe to pair with the wine. Often times I don’t try out the recipes on the cards because they either have meat in them, and I’m a vegetarian so obviously that’s not going to happen, or they look to complicated and/or too time consuming for me to make. Luckily, this particular recipe looked simple and delicious and I’ve been meaning to attempt a souffle for a long time. The turnout was scrumptious and filling; a perfect main dish for lunch or supper.
- 6 Tablespoons unsalted butter, plus more to butter
- 6 Tablespoons all-purpose flour
- 2 Cups whole milk, cold
- 1/2 Teaspoon salt
- 1/2 Teaspoon pepper
- 5 Extra large eggs, beaten
- 2 1/2 Cups swiss cheese, grated
- 3 Tablespoons fresh chive blades, minced
- Preheat the oven to 400º F.
- In a medium-sized pot over medium heat, melt the six tablespoons of butter. Add the flour, stir, and cook for about a minute or until it smells nutty. Add about two tablespoons of milk at a time, whisking to combine. At first, it’ll be super thick – but just keep adding liquid and stirring. You should end up with a thick, velvety sauce. If it’s a little thin, cook and stir for a few minutes until it reduces; if it’s too think, add a little more milk. Take the sauce off the heat, and season with salt and pepper. Taste, and adjust if needed.
- Add the eggs, cheese, and chives to the white sauce, and mix well to combine. Pour into the buttered dish, and bake for 30-40 minutes or until the souffle is puffy and well-browned on top. Serve immediately and enjoy!