Blue Cheese Souffle (Barefoot Contessa) Ina Garten

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“Found it in Barefoot in Paris, 2004. I love cheese souffles and this one was not listed and I am partial to Ina Garten. Updated: serve with Chambord and fresh or frozen fruit.”

Ingredients Nutrition


  1. Preheat oven to 400ºF.
  2. Butter the inside of an 8" souffle dish (7 & 1/2 inches in diameter and 3 & 1/4 inches deep) and sprinkle evenly with Parmesan cheese.
  3. Melt the butter or margarine in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat whisk in the hot milk, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper, the cayenne and nutmeg. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
  4. Off the heat while still hot, whisk in egg yolks, one at a time. Stir in the Roquefort and the 1/4 cup of Parmesan and transfer to a large mixing bowl.
  5. Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachement. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
  6. Whisk 1/4 of the egg whites into the cheese sauce to lighten and then fold in the rest.
  7. Pour into souffle dish, then smooth the top, GENTLY. Draw a circle on top with the spatula to help the souffle rise evenly and place in the middle of the oven.
  8. Turn the temperature down to 375ºF. Bake 30-35 minutes(don't peek) until puffed and brown.
  9. Serve immediately with Chambord and fresh or/& frozen fruit.

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