Breakfast & Brunchcountryliving5.0
Havarti Soufflé with Scallions and Dill
Egg whites, beaten into stiff peaks, give this savory main dish its heavenly loft; cheese, fresh dill, and roasted peppers provide the irresistible flavor.
👥 6 Servings⏱️ Prep & Cook: 1h 50m⏳ Prep: 35 min👤 Cheryl Slocum📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- knife
- pot
- whisk
- oven
- spatula
📝 Preparation Steps
1
Roast pepper directly under broiler or over an open flame, turning it frequently, until blistered and blackened on all sides, 6 to ⏱️ 8 minutes. Transfer pepper to a large bowl, cover tightly with plastic wrap, and let sit for ⏱️ 20 minutes to steam. When cool enough to handle, remove plastic wrap and use a paring knife to peel off skin. Slit pepper down one side; remove stem and seeds. Finely chop pepper and set aside.
2
Preheat oven to 375°F, with a rack in the lower third of the oven. Coat an 8-cup (2-quart) soufflé dish or casserole, at least 4 inches deep, with 1 tablespoon butter. Dust with breadcrumbs; shake out any excess. Set aside. In a medium pot over medium-high heat, bring milk, garlic, and bay leaf to a simmer. Reduce heat to low. In another medium pot over medium heat, melt remaining butter. Whisk in flour and cook for ⏱️ 3 minutes. Use a slotted spoon to remove garlic and bay leaf from milk mixture; then, while continuously whisking, add the milk to the butter-flour mixture in a slow, steady stream. Cook until mixture thickens and begins to boil, about ⏱️ 5 minutes. Remove from heat, and add salt and pepper; stir.
garlic1 clovebay leaf1
3
In a medium bowl, temper egg yolks by whisking in a cup of the milk-flour mixture in a slow, steady stream. Continuing to whisk, transfer tempered yolks in a slow, steady stream to remaining milk-flour mixture. Stir in cheese until melted, and transfer mixture to a large bowl. Stir in scallions, dill, and reserved red pepper.
large egg yolks, beaten; plus 7 large egg whites5large scallions, thinly sliced (about 2/3 cup)2
4
In a medium bowl, using an electric mixer on medium-high speed, beat egg whites to stiff but not dry peaks. Using a spatula, stir one-third of the egg whites into the cheese mixture, then fold in remaining whites. Pour into prepared dish. Bake until soufflé is golden brown and has risen about 3 inches, and a toothpick inserted into the center comes out clean, 40 to ⏱️ 45 minutes. (Do not open oven door until soufflé has baked at least ⏱️ 30 minutes.) Garnish with dill, if desired. Serve immediately.
Nutrition Facts
calories
374 calories
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