2 1/2 tablespoon unsalted butter
3 tablespoons grated Parmesan cheese
1 tablespoon virgin olive oil
1/4 cup all-purpose flour
1 1/2 cups
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
2 ounces soft goat cheese
2 cups loosely packed fresh herbs, parsley, basil, chives and tarragon
1 large whole egg
4 large eggs, separated


1. Preheat the oven to 375F degrees.
2. Using 1/2 tablespoon of the butter, butter a 6-cup souffle dish. Add 2 tablespoons of the grated Parmesan cheese, and coat the bottom and sides of the dish by shaking it around. Refrigerate until needed.
3. Heat the remaining butter and the oil in a large saucepan over medium heat. Add the flour, and mix it in well with a whisk. Add the milk, salt and pepper, and bring the mixture to a boil over medium heat, stirring constantly. Boil for 10 seconds, then add the goat cheese, and mix until smooth. Set aside.
4. Chop the herbs coarsely, then place them in a blender or mini-chop with the whole egg and the 4 yolks from the separated eggs. Don't use a food processor - the herbs will be finely chopped, but the mixture will not puree. Process until you get a smooth green puree. Add this to the mixture in the saucepan, and mix well. Beat the 4 egg whites in a mixing bowl until they are firm, and fold them into the mixture in the saucepan until well blended. The mixture can be made up to this point, transferred into the baking dish and kept in the refrigerator until ready to bake.
5. Transfer the mixture in the saucepan to the prepared dish, sprinkle with the remaining tablespoon of Parmesan and place the dish on a cookie sheet. Bake in the 375F degree oven for 30 minutes, until the souffle is puffy but still a little runny inside. Spoon onto plates, and serve.

Jacques secret to serving souffle is timing. He prefers to make the batter at his leisure and refrigerate the mixture in its mold. Then when people begin to arrive, he pops it into a preheated oven and by the time they are ready to dine, the souffle is ready.

Herb and Goat Cheese Souffle
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