Asparagus and Goat Cheese Soufflé

Appetizers | World cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Asparagus and Goat Cheese Soufflé

Ingredients

Asparagus - 17.6 oz
Skim Milk - 1½ cups
Butter - 2 tablespoons
Wheat Flour - 3 tablespoons
Coarse Salt - ½ teaspoon
Ground Black Pepper - ¼ teaspoon
Ground Nutmeg - a pinch
Egg white - 4 pieces
Truffle Oil - 1½ teaspoons
Egg white - 8 pieces
Goat cheese - 2.6 oz

Step by Step guide

Step 1

In a deep saucepan, pour about 2.5 cm of water, add the asparagus, cover with a lid, bring to a boil, and cook for about 3 minutes until the asparagus is almost tender but still crisp inside. Drain the water and rinse under cold water. Pat dry with a paper towel and cut into small pieces.

Step 2

Preheat the oven to 374°F. Grease 6 small soufflé dishes with olive oil and place them on a baking sheet.

Step 3

In a small saucepan, heat the milk well without bringing it to a boil. In a skillet, melt the butter and add the flour. Cook, stirring, for 2 minutes. Remove from heat and gradually whisk in the milk, breaking up any lumps. Return to low heat and cook, stirring, for another 3–4 minutes until thickened. Add 0.25 teaspoons of salt, pepper, and nutmeg. Remove from heat and stir in the egg yolks one at a time. Then add the truffle oil (optional). Transfer the mixture to a large bowl and add the asparagus and goat cheese. Mix well.

Step 4

In a large bowl, beat the egg whites with a mixer until stiff peaks form. Add salt and beat lightly again.

Step 5

Gently fold one-third of the egg whites into the batter, then add the remaining whites.

Step 6

Divide the mixture among the prepared dishes. Bake for about 20–25 minutes until the soufflé rises and the internal temperature reaches 60–144°F (do not overbake; the center should feel soft).