Blue cheese soufflé from Barefoot In Paris: Easy French Food You Can Make At Home (page 50) by Ina Garten

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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

  • angela_gnbj4y on April 29, 2026

    This is fun and easy to make if you have the mise all ready to go. Have made for a few parties and everyone loves it!

  • SpatulaCity on August 17, 2023

    Tasty! Solid technique and recipe.

  • hbakke on May 10, 2022

    Yum! This was my first savory soufflé and it was perfect. The blue cheese I used had a strong flavor, but this would probably be great with a milder cheese as well. The crispy edges were the best bits. I would make this again.

  • anya_sf on January 26, 2020

    I didn't have a 2 quart souffle dish, so I used a 2 quart square casserole with 2 1/2" sides. I substituted Stilton for Roquefort. Delicious!

  • stef on November 04, 2018

    We love this souffle. Baguette and white wine. Heaven

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