Spring Herb & Goat Cheese Soufflé

1. Preheat and Prepare Dish

Begin by preheating your oven to 400°F (200°C). While the oven is heating up, generously butter a 10-cup (2.5-l) soufflé dish or a 12-cup (3-l) high-sided casserole. After buttering, sprinkle the dish with freshly grated Parmesan cheese or dried bread crumbs to ensure an even coating.

2. Sauté Shallots

In a heavy large saucepan, warm ¼ cup of extra-virgin olive oil over medium heat. Add the minced shallots and sauté them for about 2 minutes until they become translucent and fragrant. This step is crucial as it builds the flavor base of your soufflé.

3. Create Roux

Sprinkle the all-purpose flour over the shallots and stir continuously for about 1 minute until you see bubbles forming. This creates a roux, which will thicken your sauce.

4. Add Milk and Wine

Gradually whisk in the whole milk and dry white wine. Continue to cook the mixture, stirring constantly, until it thickens and becomes smooth, which should take about 2 minutes.

5. Separate Eggs

While the milk mixture is cooking, separate the 6 eggs, placing the yolks in a medium bowl and the whites in a large bowl or the bowl of a stand mixer.

6. Temper Egg Yolks

Slowly whisk a bit of the hot milk mixture into the egg yolks to temper them, then whisk the tempered yolks back into the remaining milk mixture in the saucepan. This prevents the eggs from curdling and ensures a smooth base for your soufflé.

7. Add Herbs and Cheese

Stir in 1 teaspoon of coarse kosher salt, 1 tablespoon of minced fresh lemon thyme or thyme, 2.5 teaspoons of minced fresh tarragon, and 1.5 cups of crumbled goat cheese. Season with freshly ground pepper to taste.

8. Beat Egg Whites

Using an electric mixer, beat the 8 egg whites until they form stiff but not dry peaks. This step is crucial as the beaten egg whites will give your soufflé its rise and airy texture.

9. Fold Egg Whites

Gently fold about a quarter of the beaten egg whites into the cheese mixture to lighten it. Then, carefully fold in the remaining egg whites until the mixture is airy and well combined, being careful not to deflate the whites.

10. Transfer and Bake

Transfer the mixture to the prepared soufflé dish, smoothing the top. Place the dish in the oven, immediately reducing the temperature to 375°F (190°C). Bake for about 35 minutes, until the soufflé is golden, puffed, and gently set in the center.