Recipe For Blue Brie Savoury Soufflé

My own recipe for a savoury Soufflé was one I made up and it worked the first time I made it. Then I went on a cooking course at Trinity Lodge and I was given the following recipe for Blue Brie Savoury Soufflé from Delia Smith which I adapted.

Blue Brie Savoury Soufflé
Blue Brie Savoury Soufflé
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Once Baked and Twice Baked Savoury Soufflé


  • 250 mls milk
  • 1 small onion cut in half
  • 2 bay leaves
  • a grating of fresh nutmeg
  • A few whole black peppercorns
  • salt and pepper to season
  • 125 g butter
  • 60 mls self raising flour
  • 2 eggs separated
  • 15 mls chopped chives
  • 120 g blue brie cheese crumbled into pieces


  • begin by placing the milk, onion, bay leaf, peppercorns, salt and a good grating of nutmeg into a saucepan
  • once simmering remove from the heat and strain, discarding the onion, bay leaf and peppercorns
  • in the same saucepan melt the butter
  • stir in the flour and cook gently for about one minute, stirring all the time, to make a smooth glossy paste
  • add the hot milk, a little at a time, stirring well after each addition
  • when the milk is all incorporated, turn setting to lowest heat possible and allow sauce to cook for about 2 minutes
  • remove sauce from heat and transfer to a large mixing bowl
  • add the egg yolks one at a time and then the chives
  • adjust seasoning
  • finally fold in 3/4 of the cheese
  • in another bowl beat egg whites to soft peak stage
  • fold into the cheese and egg mixture carefully so as not to lose the air
  • divide the mixture between the buttered ramekins and place in the roasting pan
  • pour boiling water into the pan until about halfway up
  • place the roasting pan onto a high shelf in the oven and bake the Soufflés at 180? Celsius for 20 minutes or until they are set and feel springy in the centre
  • it is important not to under cook them at this stage as they have to be turned out
  • remove from the roasting pan straight away then cool and refrigerate until needed - they can also be frozen at this stage

to serve:

  • preheat oven to 180? Celsius and place Soufflés with remaining cheese onto baking tray
  • bake for about 20 minutes until puffy, well risen and golden brown
  • serve straight away with a rocket salad


what you will need:
ramekins well buttered
bread crumbs for coating the ramekins
a roasting pan
baking sheet

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