Gruyère and Chive Soufflé Recipe

Ratings5 out of 5611 user ratingsYour rating or to rate this recipe.Have you cooked this? or to mark this recipe as cooked.Private NotesLeave a Private Note on this recipe and see it here.Cooking NotesM.kauffman6 years agoOh my was that good! Just finished eating it, followed recipe exactly...never made a soufflé before, can't wait to make it again. However not sure how this serves 6 as my wife & I just ate the whole thing with a salad for dinner...NotPennyAnne6 years agoOK so first of all, this came out wonderfully. I added a paper collar bc my souffle pan is on the smallish side & it helped with rising. I kept the butter/cheese instruction for the collar and used staples to hold it together. Next, as someone else said, the addition of milk stage made the roux thicken IMMEDIATELY. There was no three minutes about it though I nobly tried. I used sharp cheddar bc that was what was in the fridge. This wonderful dish drew the teen son from his lair, a miracle.Joanna6 years agoIt's taken m...