Whether savory or sweet, a French soufflé is always a treat.  They all start with the same base; a classic béchamel sauce.  Cooked flour in butter with milk whisked gets thick and bubbly—you then add in your flavorings; in this case it was shredded white cheddar cheese and peppery snipped chives.  If you were making a dessert soufflé, this is the time the melted chocolate or maybe even lemon juice and zest would be added.  What makes a soufflé rise into its grandeur in the oven?  The addition of egg yolks into the mixture along with fluffy egg whites beaten to firm peaks.  A lovely and elegant side dish that everyone is sure to love. Bon Appetit!

(To view this recipe, click on the following link: http://www.williams-sonoma.com/recipe/cheese-and-chive-souffles.html)

Tagged: cheddar and chive souffles, cheddar cheese, chives, eggs, French, fresh chives, Parmesan cheese, savory souffles, souffles, white cheddar cheese, Williams Sonoma