The magic rise of the classic savory soufflé has lost some of its luster in today’s home kitchens. But in the 1970s, along with another staple of French cuisine, the quiche, they were the ne plus ultra, helping to educate the American home cook in the ways of European cookery.
About a month ago I started making soufflés to serve as a light supper dish with a salad or as an accompaniment to grilled fish or chicken. I wondered why it had gone out of favor? Now I think of it as essential as mashed potatoes for a side dish. You literally can whip up the soufflé mixture in minutes.
Cheese souffle
The formula is straightforward. You need a solid base, usually a béchamel enriched with cheese, vegetable or fish. Corn is a great addition as is crab meat or salmon.
