I've always wanted to make a cheese soufflé. Maybe it's the fantasy of channeling my inner Ina Garten...I'd have a few people over for lunch out in the garden on a beautiful sunny day...there'd be a big charcuterie board and I'd serve cheese soufflé and a great big green salad. Then, we'd make ice cream sundaes for dessert.
It's a funny image but for various reasons - probably because we already know how amazing sweet dessert ones are - I've wanted to try a savory soufflé. I am finally checking it off my bucket list and honestly, it turned out so tasty that I may well be making it more often than I would have imagined before having tried it.
This gruyere cheese soufflé is cheesy, nutty, and eggy. It's fluffy and light. To me, it's like the flavor of the best homemade cheese cracker in soft, pillowy form. A simple salad (and maybe a glass of crisp white wine) is the perfect accompaniment to it.
I followed this Judith Jones recipe via Martha Stewart for a single-serve cheese soufflé. I will likely have to double-up the recipe in the future because even our 10-year old liked it, and frankly, I hadn't anticipated sharing with him. I can picture making this in the morning and serving it for breakfast with some plain multi-grain toast, and a strip of bacon!
I did make this for lunch but we didn't sit in the garden. It's been hot lately and I'm content to stay indoors when the sun is blazing and I can just enjoy the sunlit view from the cool of my dining room. However you eat it though, I highly recommend you try it. It was better than we expected!
