Blue Cheese Soufflés Recipe

These rich individual soufflés make perfect portions, and placing plumes of radicchio on the side provides both a deliciously bitter contrast and a device for healthy dunking.

From "Cut the Carbs"
July 2016

  • Don’t fret about the look of your finished product, as it’s in the nature of a soufflé to slouch—a rumpled crown is part of the appeal.
    Photo by Chris Chen
  • “Cut the Carbs: 100 Recipes to Help You Ditch White Carbs and Feel Great” by Tori Haschka
    Photo courtesy of The Countryman Press

Yield: 4 servings

While there is no end to the difficulty of avoiding white carbs, consuming them too often and too heavily can make you feel sluggish, uncomfortable, and hungry again much too soon. This is what Tori Haschka discovered, and so she turned to experimentation with recipes and ingredients from all over the world that could be used to satisfy and replace her white-carb craving. In Cut the Carbs (The Countryman Press, 2016), Haschka shares 100 of the healthy and delicious ideas — from breakfast to snack foods to dinner — that she’s cooked up. Resulting in more energy, better skin, and a more stable weight, Haschka’s recipes will encourage you to stop relying on nutrient-poor mealtimes and bring new life to your dinner table.

There is some unnecessary stigma surrounding soufflés. If you can make a white sauce and whip an egg white, you can make one. Sure there are some tips to ease the way — using room-temperature eggs will give a better rise, as will cooling the cheesy béchamel before you fold in the stiff whites. I tend to get the best results when I cook them on the lowest shelf of the oven (and then take them straight to the table). As light as the air is in these, the blue cheese makes them rather plush. Placing some plumes of radicchio on the side helps with cut-through, providing both a bitter contrast and an excellent device for dunking. I find one small portion of the soufflés is sufficient; any more can feel more onerous than indulgent.


• 4x9-ounce ramekins or small copper pots
• 1-1/2 tablespoons butter, plus extra for greasing
• 2 tablespoons ground almonds or hazelnuts
• 1/3 cup chickpea (besan or gram) flour
• 1 cup milk
• 5 ounces blue cheese (tip: You could easily substitute the blue cheese for crumbled goat cheese or gratings of a good cheddar.)
• 1/2 tablespoon fresh thyme leaves
• 4 egg whites
• sea salt and freshly ground black pepper
• radicchio leaves, to serve


1. Preheat the oven to 350 degrees F.

2. Lightly grease the ramekins or copper pots with butter. Pour the ground nuts into the base of one and shake it to coat the sides with the nuts, then pour the excess into the next ramekin or pot and repeat until they have all been dusted.

3. Place a saucepan over medium heat. Add the butter and let it melt, then add the flour and stir it to create a paste. Cook the paste for 2 minutes, or until it has turned a light brown.

4. Gradually pour in the milk, whisking it with a balloon whisk until it thickens to a gloopy white sauce like béchamel. Add the cheese and thyme and stir until the cheese has melted and the mixture is smooth. Remove the pan from the heat, season the mixture with salt and pepper, and let it cool for at least 5 minutes.

5. In a clean bowl, use an electric whisk to beat the egg whites with a pinch of salt until soft peaks form. Fold the egg whites into the cheese mixture in 3 batches, trying not to knock too much air out, until everything is just combined.

6. Portion the soufflé batter into the prepared ramekins or pots, filling them just three-quarters full, and place them on a baking sheet on the bottom shelf of the preheated oven. Bake them for 25 minutes until puffed up and golden brown.

7. Serve the soufflés immediately with radicchio leaves for dipping

More from Cut the Carbs:

Shrimp and Quinoa Grits Recipe
Homemade Zucchini Fries Recipe

Reprinted with permission from Cut the Carbs: 100 Recipes to Help You Ditch White Carbs and Feel Great by Tori Haschka, published by The Countryman Press, an imprint of W.W. Norton & Company, Inc., 2016.

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