Ingredients
¼cupparmesan cheese,freshly grated
4tbspunsalted butter
½cupall purpose flour
2cupsmilk
1bay leaf
½lbfresh goat cheese
salt and freshly ground pepper
4large eggs
2tbspchives,minced
1tbspdill,minced
1tbspflat leaf parsley,minced
2tsptarragon,minced
Preparation
Preheat the oven to 375 degrees F. Butter a 2-quart soufflé dish.
Add the Parmesan and turn to evenly coat the bottom and side of the dish. Tap out any excess.
In a medium saucepan, melt the butter over moderate heat. Whisk in the flour until a smooth paste forms. Whisk in 1 cup of the milk until smooth, then whisk in the remaining 1 cup of milk and add the bay leaf.
Bring the sauce to a boil, whisking constantly. Reduce the heat to low and cook, whisking frequently, for about 10 minutes, until very thick.
Scrape into a large bowl. Stir in the goat cheese and season with salt and pepper, then whisk in the egg yolks.
Cover and let cool, then stir in the herbs.
In a large stainless steel bowl, beat the egg whites with a pinch of salt until firm but not dry. Fold one-third of the beaten whites into the cheese sauce. Fold in the remaining whites, leaving a few white streaks.
Scrape the soufflé mixture into the prepared baking dish.
Bake in the center of the oven for 45 minutes, or until browned, puffed and still slightly jiggly in the center.
Serve at once, and enjoy!
