Blue Cheese Souffle with Walnut and Celery Salad


Australian Gourmet Traveller savoury breakfast recipe for blue cheese soufflé with walnut and celery salad

What you will need

  Soufflé 60 gm butter, plus extra for greasing

20 gm finely grated parmesan, plus extra for mould

1 golden shallot, finely chopped

35 gm plain flour

250 ml (1 cup) hot milk

2 tsp Dijon mustard

4 egg yolks

75 gm blue cheese, such as Saint Agur or Bleu d’Auvergne, coarsely crumbled

5 eggwhites

  Walnut and celery salad 1 clove garlic, halved

2 tsp Dijon mustard

20 ml (1 tbsp) tarragon vinegar

60 ml (¼ cup) walnut oil

2 stalks of celery, finely shaved lengthways and placed in iced water

1 celery heart, finely shaved

70 gm walnut halves, toasted


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