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CHEESE SOUFFLE

2 tbsp. butter
6 large eggs
½ cup cream
1/3 cup grated parmesan cheese
1 tsp. Dried mustard
salt & pepper to taste
2 tbsp. chopped fresh tarragon
2 tbsp. chopped fresh parlsey
pinch of cayenne
½ lb. Farmer’s cheese, cut in to1/2 in. cube (or cheddar)
11 oz. Cream cheese, cut into ½ in . cubes

Method

1. Use the butter to butter a 5-8 cup baking dish.
2. Place the eggs, cream, parmesan, mustard, salt & pepper, tarragon, and parsley in a food processor and blend. Add farmer’s cheese, piece by piece and then add the cream cheese, piece by piece. Process for another 30 seconds until well blended and thick.
3. Scrape the mixture into the butter dish. Bake in preheated 375° oven for 50-60 minutes. Don’t open the door for the first 50 minutes.
4. Serve immediately.