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Food Pairings: Tarragon Gruyère Soufflé

By Jerry Traunfeld
February/March 2008
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Makes 4 servings
This Tarragon Gruyère Soufflé is quite impressive when it puffs, yet is very quick and easy to prepare. Tarragon is terrific with eggs and Gruyère, but you can substitute dill or marjoram. 

  • 3 tablespoons fine dry breadcrumbs
  • ½ cup milk
  • 8 large eggs, separated
  • 2 tablespoons chopped tarragon
  • 2 tablespoons chopped chives or
  • green onion
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • 1¼ cups shredded Gruyère cheese
  • 2 tablespoons unsalted butter 
  1. Preheat oven to 400 degrees. In a large mixing bowl, stir breadcrumbs into milk and soak until mixture becomes pasty, 10 to 15 minutes. Whisk in egg yolks, herbs, salt and pepper. Stir in ¾ cup of the cheese.
  2. About 20 minutes before serving, beat egg whites with an electric mixer until they form very soft peaks. Scoop whites into the yolk mixture and quickly fold them in.
  3. Heat a 12-inch ovenproof skillet over medium heat. Add butter and swirl until melted and sizzling. Pour batter into the pan and sprinkle with remaining cheese. Immediately put skillet on the middle rack of the oven and bake for 15 to 17 minutes, or until puffed and deeply browned. Serve soufflé immediately, using a large spoon to scoop it onto warm plates.

Jerry Traunfeld, author of The Herbal Kitchen (William Morrow, 2005), is the former executive chef of the Herbfarm restaurant in Woodinville, Washington. He received the James Beard Award for Best American Chef of the Northwest in 2000.

Click here for the original article, Food Pairings: Fresh Herbs and Artisanal Cheese.

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