Cheese and Chive Soufflé

Cheese and Chive Soufflé Recipe: Lightness and Flavor in Every Bite

The cheese and chive soufflé is a true delight for any time of day. Its cloud-like light texture and delicate flavor, enhanced by the freshness of chives, make it an irresistible dish. Perfect as an appetizer or main course, this soufflé combines the creaminess of cheese with the subtle aroma of chives, creating an experience that this year 2025 continues to conquer homes and gourmet tables.

• A versatile dish: Ideal for casual moments or special celebrations.
• Airy texture: Thanks to the technique of beating egg whites to incorporate air.
• Balanced flavor: Fine chives add a fresh touch that enhances the cheese flavor.
• Easy to prepare: Simple steps for a spectacular result at home.
• A renewed classic: Fuses tradition with modern touches from “El Quesero Alegre”.

Preparation time

For your cheese and chive soufflé to be perfect, keep in mind these indicated times:

• Preparation: 25 minutes
• Cooking: 15 minutes
• Total: 40 minutes
• Servings: 4
• Difficulty: Easy

Ingredients

For the soufflé

• 25 g butter + butter for greasing the molds
• 1 tablespoon of flour
• 150 ml whole milk
• 75 g grated cheese (mix of 50 g cheddar and 25 g parmesan)
• 3 egg yolks
• 4 egg whites
• 1/2 teaspoon mustard
• 1 small bunch of fine chives
• Salt to taste

If you don't have chives, you can substitute them with finely chopped parsley or a small amount of green onion. For the cheese, cheddar and parmesan provide a balance between flavor and texture; however, Swiss cheese or a creamy Gouda-type cheese can also be used to achieve a different flavor, adjust the amount of salt when using saltier cheeses.

Utensils we will use

• Ramekins or soufflé molds (you can use sturdy glasses or ceramic cups instead)
• Medium saucepan
• Hand or electric whisk
• Knife and cutting board
• Silicone spoon or spatula
• Oven

Preparation

1. Preparing the ramekins

1. Grease molds with butter: Use more butter to generously brush the internal walls of the ramekins and prevent the soufflé from sticking.
2. Sprinkle cheese: Then, add a light layer of grated cheese, which will form the base for the soufflé and help it rise correctly.

2. Cooking the flavored béchamel base

1. Melt butter: In a saucepan over medium heat, melt 25 g of butter without burning it, ensuring it is liquid and shiny.
2. Incorporate the flour: Add a tablespoon of flour and stir constantly for about a minute to cook the starch without it browning.
3. Add the milk: Pour 150 ml of whole milk little by little, stirring constantly to avoid lumps.
4. Season and thicken: Add a pinch of salt and continue stirring until the mixture thickens (a sign of perfect béchamel), then remove from heat.
5. Let cool: Wait five minutes for the mixture to cool down, preventing the yolks from cooking when incorporated.

3. Mixing ingredients for the soufflé batter

1. Incorporate the yolks: Add the three egg yolks one by one, mixing well after each addition to integrate evenly.
2. Add mustard and chives: Add half a teaspoon of mustard for character, and the bunch of finely chopped chives, reserving a little for decoration.
3. Add the grated cheese: Integrate the cheese, mix carefully to amalgamate the flavors without losing texture.

4. Whisking egg whites to stiff peaks

1. Whip egg whites: With an electric or manual whisk, beat the 4 egg whites at maximum power until firm and shiny peaks are obtained. To check, gently turn the bowl over and observe if the egg whites remain fixed.

5. Incorporating the béchamel and egg white mixture

1. First third of egg whites: Initially add a portion of the egg whites to the béchamel, yolk, and cheese mixture, to soften the texture and facilitate integration.
2. Gently incorporate the rest: With gentle, enveloping movements from bottom to top, mix with the rest of the egg whites without overbeating so as not to lose the incorporated air.

6. Baking the soufflé

1. Distribute into molds: Fill the ramekins up to 3/4 of their capacity.
2. Cooking: Bake in a preheated oven at 200°C for 10 to 15 minutes, until the soufflés are golden and have visibly increased in volume.

To finish and serve

Once out of the oven, decorate with the reserved chives to add a fresh and colorful touch. It is important to enjoy soufflés freshly made as they quickly lose their height. It is recommended to accompany with a fresh green leaf salad and artisanal bread to balance the creaminess of the soufflé. This dish is the star of any gathering for its flavor and presentation, inspired by the tradition of Flavor and Subtle and the refined technique of The Happy Cheesemaker.

I want to share these tips with you

• Use room temperature eggs to help the egg whites whip better and achieve greater aeration.
• Do not overbeat the final mixture to preserve the airy texture that characterizes the soufflé.
• If you don't have ramekins, use glass cups or sturdy mugs, ensuring they are well-greased to prevent sticking.
• To intensify the flavor, mix different cheeses like Gruyère or Swiss along with Parmesan to achieve a balance between creaminess and strong flavor.
• If you don't have mustard, a pinch of white pepper can provide the spicy touch without overpowering the recipe.
• Be careful opening the oven during baking, as it can cause the soufflé to deflate prematurely.
• Consume immediately to enjoy the fluffy texture and fresh aroma of chives.

Nutritional Information

• Calories: 320 kcal
• Proteins: 20 g
• Fats: 22 g
• Carbohydrates: 8 g
• Fiber: 0.5 g

These values are approximate per serving and may vary depending on the specific ingredients used.

5 keys to make it perfect

• Key 1: Rigor in whisking egg whites – Only when the egg whites form firm peaks can you guarantee the soufflé's lightness.
• Key 2: Oven temperature – Maintain 200°C without opening until the end so that the soufflé rises properly and seals its structure.
• Key 3: Gentle and enveloping mix – Incorporate the egg whites into the main mixture delicately so as not to lose air.
• Key 4: Prepare molds correctly – Grease well and sprinkle cheese to prevent the soufflé from sticking and facilitate its rise.
• Key 5: Serve quickly – The soufflé loses volume and texture in minutes; enjoy it freshly baked for the ideal experience.

When is it ideal to enjoy it?

This cheese and chive soufflé is ideal for moments when you want to impress without complications. Perfect for intimate dinners, as an appetizer at celebrations, or for a light lunch accompanied by a fresh salad and a glass of your white wine favorite. In spring and summer, the fresh touch of chives stands out, making this dish a very suitable option to maintain freshness and aroma in summer meals, especially when accompanied by gourmet bites of freshly baked bread.

Soufflé Comparison and Related Recipes

Share your experience preparing the Cheese and Chive Soufflé

Cooking is for experimenting and sharing. If you dared to prepare this soufflé, tell us how it turned out, what cheese you chose, or if you added your personal touch. Did you try substituting the chives? Did you accompany it with a special side dish or a touch of “Cheese Air” to enhance the flavor? Thanks to recipes like these, home cooking is filled with Creamy Temptation y Cheese Delights. Leave us your comment with your favorite tricks and make more people enjoy this culinary pleasure!

Culinary Glossary to Enjoy Your Soufflé

• Béchamel: Thick white sauce made with butter, flour, and milk, it is the creamy base of the soufflé.
• Stiff peaks: State in which egg whites are beaten until firm peaks are formed that do not fall when the container is inverted.
• Folding technique: Technique of mixing ingredients with gentle, enveloping movements so as not to lose incorporated air.
• Ramekins: Small, sturdy molds used to prepare soufflés and other desserts or appetizers.
• Fine chives: Chive variant with thin stems and delicate flavor, adds freshness and accent to cheese dishes.