Special of the Day: Souffle + Salad for Supper

15 Oct Special of the Day: Souffle + Salad for Supper

Parmesan Thyme Souffle

Parmesan Thyme Souffle


Impress your dinner guests with something special and surprisingly simple for supper this week by making a light and airy, melt-in-your-mouth Parmesan Thyme Soufflé. Tackling a soufflé is easier than you might think, I promise.

The main things to keep in mind with this recipe are beating the egg whites with cream of tartar until they are stiff, making sure the cooked soufflé mixture is completely cooled before folding the two mixtures together, making sure the oven rack is in the middle of the oven and having faith in the baking time without opening the open early. Easy enough, right?

Another advantage of deciding to make a delicious soufflé for dinner is that chances are you have all you need right in the fridge: eggs, milk and cheese. Serve up a little salad on the side, and dinner is on!

Whip up a wonderful soufflé and toss together a simple salad for dinner in this week’s Special of the Day: Soufflé and Salad for Supper. Enjoy!

Recipes and food photography by Sydne George

Parmesan Thyme Souffle

Parmesan Thyme Souffle

Parmesan Thyme Soufflé

(makes two)

3 tbsp. butter, divided

2 tbsp. Parmesan cheese, finely grated (deli cheese department)

3 tbsp. flour

¾ cup milk

½ tsp. salt

3 eggs, separated

½ tsp. cream of tartar

¼ cup Parmesan cheese, finely grated (deli cheese department)

1 tsp. fresh thyme, leaves only

Preheat oven to 400 degrees with rack positioned in middle of oven.

Butter insides of two 4-inch ramekins.

Coat with grated parmesan cheese.

In a medium saucepan over medium heat, melt 2 tbsp. butter.

Add flour and whisk to combine.

Whisk in milk.

Reduce heat to low and cook for 2 minutes.

Add salt. Whisk in egg yolks and continue cooking until thickened, about 3 minutes.

Add parmesan cheese and fresh thyme and whisk to combine.

Remove from heat and let cool.

Using electric mixer, beat egg whites with cream of tartar until stiff.

When soufflé mixture has cooled, gently fold soufflé mixture into beaten egg whites, just until incorporated. Do not overmix or you will deflate the egg whites.

Transfer soufflé mixture to prepared ramekins.

Bake in preheated oven for about 18 minutes, until lightly golden brown and set.

Remove from oven and serve warm with lightly dressed greens with chopped apples and candied walnuts.


Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at sydnegeorge@hotmail.com . Sydne’s recipes from “Special of the Day” are archived at sydnegeorge.com.

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