Savory Soufflé Recipes
Cacio e Pepe Soufflé
Chef Laurent Tourondel's heavenly souffle has copious amounts of finely grated Parmesan cheese, which makes it sturdier than most souffles.
Gail Simmons was so disappointed during the Top Chef Season 5 finale when she learned that Carla Hall's soufflé never made it to the plate: It had curdled in the oven. To make sure her soufflés rise, Gail folds lots of fluffy whipped egg whites into a Roquefort- and-Parmigiano-Reggiano base.
Ham, Leek and Gouda Soufflés
The recipe can be prepared through Step 2 and refrigerated overnight. The soufflés can be assembled up to 1 hour ahead. The cooked soufflés can be reheated in the oven.
Best-Ever Cheese Soufflé
Diners—and the chefs who feed them—are embracing retro dishes like sole amandine. At NYC's The Darby, Alexandra Guarnaschelli perused old supper-club menus and came away with ideas for cheese soufflé and chilled tomato soup.
Fresh Corn Soufflé with Bacon and Comté
Marcia Kiesel likes to feature corn in main courses because "it's so substantial," she says, so she uses it here as a base for a decadent cheese soufflé, enhanced with smoky bacon.
Mushroom and Chèvre Soufflés
Pairing suggestion: Citrusy Sancerre.
Herbed Potato Soufflé
"Most people are afraid of soufflés because they think soufflés are so delicate," says Mike Davis. The starchy potatoes here, however, prevent this fluffy soufflé from falling. If you plan to serve this recipe with the Syrah-Braised Lamb Shoulder, prepare it through Step 2 while the lamb cooks, then bake it as soon as the lamb comes out of the oven.
Spinach and Roquefort Soufflés
Pairing suggestion: Fruity Beaujolais.
Sweet Potato Soufflé
These mashed sweet potatoes are topped with Gruyère then baked so that the cheese forms a nutty-flavored crust.
Pairing suggestion: Dry, minerally Alsatian Riesling.