This was very good. I truly enjoy making suffles
Asparagus-Goat Cheese Soufflés
From EatingWell: March/April 2011
Puffy and warm, these asparagus-goat cheese soufflés are the essence of spring. Serve them alongside a big salad with a tangy vinaigrette for a light supper or a special brunch. Though these are wonderful either way, the addition of truffle oil is spectacular and decadent-tasting.
4 Reviews for Asparagus-Goat Cheese Soufflés
I didn't have 10oz ramekins so I used 3-4oz and 1-7oz ramekins and made only half of the recipe. The cooking time was about the same. When I looked at them, they didn't look done but I relied on the temperature reading which the recipe recommends. Also, I didn't have any chevre but used some sheeps' milk feta instead. I think that any flavourful cheese would work.
It was easy enough for a weekend meal but delicate and unique enough that it would be lovely for a dinner party.
The souffles turned out perfectly -- just like the photograph. Unfortunately I did not care for the truffle oil and neither did my family. If I made this again I would use a different cheese and skip the truffle oil.
I made this recipe using 3TBS of Carol Fenster's gluten free flour mix (sorghum, potato, tapioca). The hard goat cheese I purchased had a rosemary crust, which I included fully in the recipe. No truffle oil available, but I bet that would have made it better.
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