Ingredients
- 1 tablespoon unsalted butter
- 3 cups freshly grated Parmesan cheese
- 2 cups low-fat sour cream
- ½ cup all-purpose flour
- 5 large egg yolks
- 7 large egg whites
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- 2 tablespoons chopped fresh chives
Make it step by step
- Preheat oven to 350°F (175˚C).
- Butter a 2-quart (2 liter) soufflé dish.
- Add 1 cup cheese, tilting dish to evenly coat the bottom and sides. Shake out any excess. Set dish aside in refrigerator.
- Place the sour cream in a large mixing bowl.
- Sift the flour into the sour cream, then whisk until well combined.
- Add the egg yolks, one at a time, whisking after each addition.
- Stir in salt, cayenne, chives, and remaining 2 cups cheese.
- In a large clean bowl (copper is ideal), vigorously whip the egg whites until stiff peaks form.
- Gently fold egg whites into the sour cream mixture.
- Pour the batter into the prepared soufflé dish and bake until soufflé has risen 2–3 inches above the rim and top is golden brown (1 to 1½ hours).
- Serve immediately.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Wikibooks Cookbook by Wikibooks contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.