Time:30 mins - 1 hourServes:4
We used to make savoury souffles all the time when I was a cook at Chez Panisse in California,especially during the winter when the vegetables ran a little thin. I always think of the souffle as the most elegant of dishes,even though – like jellies and casseroles – it has fallen out of fashion. I’m all for bringing it back.
Essentially,all you have to do is make a bechamel sauce,add egg yolks and cheese to it and then fold in egg whites and bake. There are a few more details in this recipe,but it’s pretty simple. What you end up with is an ethereally light,cheesy cloud – which loves the company of a simple,green,leafy salad – that leaves you incredulous at just how delicious a few humble ingredients can be.