Stilton Soufflé
- Total Time
- About 1 hour
- Rating
- Notes
- Read community notes
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Ingredients
Yield:Serves 4
- 3tablespoons unsalted butter, softened
- 2tablespoons dry toasted bread crumbs
- 1cup finely chopped celery
- 2tablespoons flour
- ¾cup whole milk
- Salt and freshly ground white pepper
- 3large egg yolks
- 4large egg whites
- 4ounces Stilton, crumbled
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
294 calories; 22 grams fat; 13 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 14 grams protein; 452 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Make a foil collar for a 4-cup soufflé dish to extend an inch above the rim. Grease inside of dish and foil with 1 tablespoon butter. Dust with bread crumbs.
- Step 2
Preheat oven to 400 degrees. Melt the remaining butter in a medium saucepan over low heat. Sauté celery until tender but not brown. Stir in flour and cook for 1 minute.
- Step 3
In a small saucepan, heat the milk until steam rises. Whisk it into the celery and cook over medium heat until it becomes a thick sauce, about 1 minute. Season to taste with salt and pepper. Transfer to a large mixing bowl. Whisk in the egg yolks one at a time.
- Step 4
In a medium bowl, beat the egg whites with a pinch of salt to soft peaks. Fold a spoonful of the whites into the sauce. Fold in the cheese, and then the remaining whites. Pour into the prepared dish, place in the oven, lower the temperature to 350 degrees and bake until the soufflé has risen, and the top is brown and wiggles a bit, about 35 minutes. Remove the collar and serve immediately. Serves 4. Recipes adapted from Florence Fabricant.
Tip
- Suggested wines: A rich bottle-aged white,like a Condrieu from the Rhone, an oak-aged California viognier or an off-dry auslese German riesling, a Coteaux de Layon, especially Bonnezeaux, or a demi-sec Vouvray.
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Anma
This was totally fabulous. Rich and flavorful.
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