St. Francis Winery & Vineyards

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WINE CLUB : Salad : Goat Cheese Soufflé with Herbes de Provence

Goat Cheese Soufflé with Herbes de Provence

Featured in Sonoma, A Food and Wine Lovers' Journey ~ by Jennifer Barry and Robert Holmes A delicious and sophisticated first course or light lunch with a salad that works surprisingly well with a light to medium red wine such as Merlot. Serves 6.
Pairs With:

Goat Cheese Soufflé with Herbes de Provence


2 tablespoons butter
2 tablespoons flour
1 cup milk
1 teaspoon minced garlic
½ teaspoon herbes de Provence
½ cup Humboldt Fog goat cheese, or other aged goat cheese or blue cheese, crumbled
Pinch of salt
Fresh ground black pepper
4 egg yolks
4 egg whites
Butter for soufflé cups
Dried bread crumbs for soufflé cups


Preheat oven to 400°F. Butter 6, 5 oz soufflé cups and coat the inside with the bread crumbs. In a heavy bottomed saucepot, melt 2 tablespoons butter over a low flame. Add the flour and cook a few minutes, stirring often. Whisk in the milk and bring to a boil. Add the garlic and herbs de Provence. Remove from heat and let cool some before adding the egg yolks and the goat cheese. Beat the egg whites to soft peaks. Gently fold egg whites into the goat cheese mix. Fill the soufflé cups about ¾ full with the soufflé mix. Bake for 15 minutes or until the soufflé has risen nicely and has a light golden color. Serve at once.


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