Goat Cheese Souffle with Thyme and Mixed Greens with Papaya


Serve this rich and comforting souffle from Janie Master with a sweet and peppery papaya salad.

Goat Cheese Souffle with Thyme
Photo: © Quentin Bacon


Mixed Greens with Papaya

  • 1/4 cup fresh orange juice

  • 1 teaspoon Dijon mustard

  • 1 teaspoon balsamic vinegar

  • Pinch of kosher salt

  • Pinch of cayenne pepper

  • Pinch of chili powder

  • 1/2 ripe papaya peeled, seeded, and thinly sliced

  • 4 loosely packed cups arugula and frisée, torn into bite-size pieces

Goat Cheese Souffle

  • 2 tablespoons freshly grated Parmesan cheese

  • 2 tablespoons unsalted butter

  • 1/4 cup all-purpose flour

  • 1/2 cup milk

  • 2 tablespoons dry white wine

  • 1/2 teaspoon dry mustard

  • 1/2 teaspoon anchovy paste

  • 3 1/2 ounces goat cheese, crumbled

  • 1 1/2 teaspoons thyme leaves, divided

  • Salt and freshly ground pepper

  • 2 large eggs, separated, plus 3 large egg whites

  • 1/4 cup grated sharp white Cheddar

  • Mixed Greens with Papaya


Make the salad

  1. In a medium bowl, whisk together the orange juice, mustard, vinegar, salt, cayenne, and chili powder. Add the papaya and let stand for 10 minutes. Add the greens to the bowl, toss lightly.

Make the souffle

  1. Preheat the oven to 375°F. Butter a 1-quart soufflé dish. Add the Parmesan and turn the dish to coat it with the cheese.

  2. In a medium saucepan, melt the butter over low heat. Add the flour and cook, whisking, until blended. Whisk in the milk, wine, mustard, and anchovy paste and cook, whisking, until the sauce is smooth and thick, about 8 minutes. Remove from the heat and stir in the goat cheese and 1 teaspoon of the thyme leaves. Season with salt and pepper and stir in the egg yolks. Scrape the soufflé mixture into a large bowl and press a piece of plastic wrap directly on the surface.

  3. In a large stainless steel bowl, beat the egg whites with a pinch of salt until soft peaks form. Using a rubber spatula, fold one-third of the beaten whites into the soufflé mixture; fold in the remaining whites until just a few streaks remain.

  4. Gently scrape the mixture into the prepared dish. Sprinkle the top with the Cheddar, the remaining 1/2 teaspoon of thyme and some pepper. Bake the soufflé in the middle of the oven for about 25 minutes, or until nicely risen and browned on top. Serve at once with the Mixed Greens with Papaya.

Make Ahead

The soufflé can be prepared through Step 2 and refrigerated overnight. Bring the mixture to room temperature before proceeding.


You can also prepare the soufflé in two 2-cup ramekins. Be sure to reduce the cooking time slightly.

Suggested Pairing

Look for a Vin Gris de Cigare. The wine's lovely, dry fruitiness stands up to the cheese and papaya.

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