Welcome Back!Sign in here:

Not Registered?Become one of our thirsty clan 261,907 strong:

Register Today!

Want the secret to buying great wine?

287,312Wine Reviews
30Seconds to join

Simple Souffle

The spectacle of a puffed, golden soufflé conveyed with care and pride from oven to table to be admired with “Oohs!” and “Aahs!”, as if the cook had produced, by some mysterious act of alchemy, a flight of snow-white doves, or Old King Coles’ pie baked with ‘five and twenty singing blackbirds’, is a triumph every good cook should experience. If you can beat an egg white, you can make a soufflé.
Confidence, and proper technique is all that you need for this virtually no-fail undertaking, which is a short-cut to the usual method of first having to cook a time-consuming béchamel base into which is folded the stiff egg whites and sundry other fillings. Instead, one takes a detour past the béchamel, using instead a base of sour cream and flour. Brilliant! A method which, if you opt for a cheese soufflé, requires only one cooking method: baking.

This elegant dish can be served as a main course for lunch, side dish for dinner or reheated for breakfast, as my husband often eats it. Whichever way you make or serve it, you are sure to gain accolades, satisfaction and a new appreciation of the humble egg.
Bon Appetit!

Simple Souffle

Serves 4-6

Level of difficulty: easy

Base Ingredients:
1 cup shredded cheese, such as Cheddar, Swiss, Emmenthal, Gouda (try some of the smoked varieties)
if making only a cheese soufflé, use 2 cups cheese and 2 tbsp. chopped chives
1 cup (1 250 ml. tub) of regular sour cream (not low fat)
¼ cup and 1tbsp. flour
4 large eggs, separated
1 tsp. salt
½ tsp. each of: cayenne, dry mustard
1 tbsp. unsalted butter
½ cup of breadcrumbs or grated Parmesan cheese

Optional Fillings: (choose one of the following)
1 ¼ cups of cooked, minced:
spinach ( squeezed dry)

Preheat oven to 350. Butter and coat with crumbs or parmesan, a 1.6 litre soufflé dish.
In a large bowl, whisk sour cream and flour together until mixture is the consistency of stiff icing (add a little more flour if needed). Add egg yolks one at a time, whisking after each addition, stir in seasonings, 1 cup cheese and desired filling. In a medium bowl, beat egg-whites until soft peaks form. With a spatula, gently fold egg-whites into sour cream mixture. Pour batter into the prepared soufflé dish and bake on the centre rack for approx. 1 ¼ hours until the soufflé has risen 2 inches above the rim, is golden and slightly firm in the centre. Serve immediately, the soufflé will fall slightly.

This recipe is contributed by Loretta White, a food columnist based-in Chester, Nova Scotia. To read more of Loretta's recipes visit Food for Thought at www.southshoreclipper.com.

Complementary Wines: Pinot Noir

If you'd like more delicious recipes and wine pairings, join my website.

Visit 's wine and food blog Food for Thought.

Return to Recipes




Know the wines you want before you even get to the store with my wine reviews. Join now. It's free.

Wine of the Week

As featured on  

CTV Wine of the Week!

Featherstone Sparkling Wine
Sparkling Rosé 2015,
Twenty Mile Bench, Niagara Escarpment, Ontario V.Q.A. ...

Natalie MacLean

Canada's Most Quoted Wine Writer

Natalie MacLean is editor of Canada's largest wine review web site, publishing hundreds of wine reviews every week for more than 261,907 members.

She was named the World's Best Drinks Writer at the World Food Media Awards in Australia.

Natalie has published two books with Random House, the second was named one of Amazon's Best Books of the Year. Get access to all of her reviews today by becoming a member of her site.

Red, White & Drunk All Over

  Best Books of the Year

Red, White & Drunk all over by Natalie MacLean

Natalie MacLean writes about wine with a sensuous obsession... and often laugh-out-loud funny... Terrific.

Rex Pickett, Sideways

Ms. MacLean is the disarming Everywoman. She loves wine, loves drinking ... ultimately, it's a winning formula.

Eric Asimov, The New York Times


Access my reviews on mobile with the bar code scanner.


Unquenchable: A Tipsy Search

  Best Books of the Year

Unquenchable by Natalie MacLean

Natalie MacLean is a new force in the wine writing world ‐ a fiesty North American answer to Hugh Johnson and Jancis Robinson. She can write beautifully about wine.

The Financial Times of London

There are very few people in the wine world who "get it" and Natalie is one of those who brings more fun to a buttoned-up and stodgy game.

Gary Vaynerchuck, Wine Library TV

Starting a Wine Cellar?

Expert advice for all budgets

Insider tips on starting a wine cellar
From wine racks to underground caves, insider tips on size and space, number of bottles, ideal conditions and reputable resources.   learn more  
Winner World's Best Drink Writer
Four-Time Winner James Beard Foundation
Five-Time Winner Association of Food Journalists
Six-Time Winner Bert Greene Award
Best Wine Literature Book Gourmand World Cookbook Awards
Online Writer of the Year Louis Roederer International Wine Writing Award