Cheese Soufflé with White Wine

1. 1

   Slice the baguette into thin slices.

   5 min

2. 2

   Mix the softened butter with chopped garlic.

   2 min

3. 3

   Spread the garlic butter on the baguette slices.

   3 min

4. 4

   Bake in a preheated oven at 180 degrees Celsius for 5-10 minutes, or until golden brown.

   10 min

   180°C

5. 5

   Melt the butter in a medium saucepan, add the flour, and sauté lightly.

   3 min

6. 6

   Pour the hot broth into the saucepan and whisk to prevent the flour from clumping.

   2 min

7. 7

   Add the white wine.

   1 min

8. 8

   Bring the soufflé to a boil, then simmer over low heat for 5 minutes.

   5 min

9. 9

   Remove from heat. Grate the cheese and add it to the soufflé. Mix well until the cheese is completely melted.

   5 min

10. 10

    Mix the egg yolks with sour cream, mix well until smooth, and add to the soufflé, while actively whisking.

    5 min

11. 11

    Add nutmeg, salt, and pepper.

    2 min

12. 12

    Pour the soufflé into fireproof forms.

    2 min

13. 13

    Bake in a preheated oven at 180 degrees Celsius for 20-25 minutes, or until golden brown.

    25 min

    180°C

14. 14

    Garnish with parsley sprigs before serving.

1 serving ≈ 200 g

Nutrition values are estimates. - means data is unavailable.