Ingredientes para Feta Cheese Souffles With Salad
- Fresh Breadcrumb
- 8 tablespoons (1 stick) butter
- All Purpose Flour
- 2 cups whole milk
- Feta Cheese
- Egg Yolks
- Sun Dried Tomatoes
- Fresh Dill
- Egg Whites
- Salad Greens
- Vinaigrette
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Feta Cheese Souffles With Salad? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Feta Cheese Souffles With Salad
- Preheat oven to 375°F (190°C).
- Butter 8 (4-ounce) ramekins and coat thoroughly with 1/4 cup breadcrumbs, tapping out excess and reserving the rest.
- In a medium saucepan, melt 4 tablespoons butter over moderately low heat. Whisk in 1/4 cup all-purpose flour.
- Cook the roux, whisking constantly, for 3 minutes until smooth and lightly golden.
- Gradually whisk in 2 cups whole milk in a thin stream.
- Bring to a simmer, whisking constantly, then remove from heat.
- In a large bowl, whisk together 1 cup crumbled feta cheese, the milk mixture, 4 large egg yolks, 1/4 cup sun-dried tomatoes (chopped), 2 tablespoons fresh dill (chopped), and salt and pepper to taste.
- In a clean, grease-free bowl, beat 8 large egg whites until stiff, glossy peaks form.
- Gently fold about 1/3 of the egg whites into the cheese mixture to lighten it. Then, fold in the remaining egg whites gently but thoroughly.
- Fill each ramekin halfway with the soufflé mixture. Divide the remaining feta cheese evenly among the ramekins.
- Top with the remaining soufflé mixture and sprinkle with the reserved breadcrumbs.
- Place the ramekins in a large baking pan and add enough hot water to come halfway up the sides of the ramekins (bain-marie).
- Bake in the middle of the oven for 25 minutes, or until the soufflés are puffed and lightly golden.
- Remove from the oven and let stand in the pan for 15 minutes.
- Run a knife around the edge of each soufflé and carefully invert onto a baking sheet.
- Preheat oven to 425°F (220°C).
- Bake for 5-7 minutes, or until the soufflés are puffed and golden brown.
- Meanwhile, prepare your favorite salad (see suggestions below).
- Divide the salad among 8 plates and top each with a soufflé. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
11g
Fat
42g
Carbs
5g
