Cheese soufflé from Around My French Table: More Than 300 Recipes from My Home to Yours (page 150) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • louie734 on March 13, 2014

    Got to use all my favorite kitchen toys to make this. I think we cheated ourselves out of some puffiness because I wasn't sure how to judge doneness, so we stuck a spoon in it too early and had to stick it back in the oven. Cook's Illustrated recommends an internal temp of 170 - will use this next time. It was delicious served with some baguette and salad.

  • katecooksthebooks on July 19, 2011

    My first souffle and it was amazing. I have made it several times since and serve with a salad for a light meal.

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Reviews about this recipe

  • Kate Cooks the Books

    A true rite of passage: I made my first souffle. And I see the world differently now.

    Full review
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