Spring Herb Souffle

What to do when you have TONS of eggs? Make a souffle, of course! I was always afraid of them until I found an Emeril recipe that is pretty simple. I've had to make a few changes, not sure if it is the low humidity or low altitude here or what, but if I followed the recipe exactly it didn't rise nicely. Here's how I do it, the original recipe called for a little more flour, so just adjust it accordingly to get a nice texture. I make one big souffle, but it can certainly be divided into single souffle dishes.

3/4 C milk
1 1/2 - 2 T flour
1 T butter
3 eggs, seperated and at room temperature
2 baby garlic, sliced
2 - 4 T fresh herbs chopped finely
2 oz. cheese (I prefer Asiago or Parmesan for this but Feta is great too)
A bit more butter and flour for the souffle dish (or dishes)

In a saute pan over medium low heat, cook baby garlic in olive oil until just tender (about 5 minutes). Set aside and let cool slightly.

In a small saucepan heat milk over low heat until just below boiling and hold, keeping warm.

Preheat oven to 375. Butter and flour souffle dish(es).

In another small saucepan, melt butter over medium heat until it bubbles, add the flour and wisk for a minute or so until it becomes fragrant but don't allow to start browning. Wisk in the warm milk and continue wisking for 2 - 3 minutes until milk mixture begins to thicken. Wisk in the egg yolks until well blended. Remove from heat and transfer to mixing bowl. Add the baby garlic, herbs, and cheese.

In a seperate bowl wisk the egg whites until firm peaks form. Fold the egg whites into the yolk mixture in thirds, stirring gently until just mixed.

Transfer mixture to souffle dish(es) and bake until risen and golden on top. For one large souffle it will take about 20 - 25 minutes, for smaller ones it will take 15 - 18 minutes. Don't keep opening the door, keep an eye on it through the window.

This is really yummy with a nice mixed green salad or served over sauteed chard.