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Author Notes: This blue cheese and honey soufflé was amazing! My husband loves blue cheese and we were having company for dinner and I want to add something else to our steak dinner. I decided an hour before our guests were arriving to make this soufflé and it was a huge hit. Everyone put it on their salad plate with their salad (I added blue cheese to the salad too). —Cindy Anschutz
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour or gluten free all-purpose flour
- 1 cup warm milk
- 1/2 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
- 5 large eggs, divided
- 3 tablespoons organic honey
- 1/2 cup blue cheese, broken apart or crumbled
- 1/8 teaspoon cream of tartar
- Cooking spray or 1 tablespoon melted butter
- Preheat the oven to 400°F.
- Coat the inside of an 8-cup soufflé dish with cooking spray or melted butter.
- Use small sauce pot over medium-low heat add butter to melt. Using a wooden spoon, stir in the flour and cook, stirring constantly, for 1-2 minutes. Move away from heat then whisk in warm milk, salt and pepper. Reduce heat to low low heat and whisk constantly until mixture becomes thick. About 1-2 minutes.
- Remove from heat and one at a time whisk in the egg yolks, honey then add in blue cheese and combine well.
- In a medium mixing bowl add egg whites and cream of tarter. Mix using electric mixer until eggs become glossy and you see stiff peaks.
- Slowly fold the egg whites using a spatula into the cheese mixture until all combined. Pour into your prepared soufflé dish. Using your spatula draw a circle around the soufflé. This will ensure that it rises evenly.
- Bake for 28 minutes and do not open the oven. When done the top will be nice and brown!
- Serve immediately.