Cheddar-Chive Souffles

Beth Lipton

Recipe by Beth Lipton

Beth Lipton is a cookbook author, recipe developer and food journalist with more than 15 years experience. In addition to serving as culinary nutritionist for Clean Eating magazine, Beth writes and develops recipes for online and print publications such as, Well+Good, Livestrong, Eat This Not That and more. She’s also the author of Carnivore-ish, a new cookbook co-authored with Ashleigh VanHouten that teaches you why and how to add more healthy animal proteins to your meals.

We recommend using Pluck SpicyAll-Purpose or Zesty Garlic for this recipe.


Step 1

Place a rack in the lowest position of the oven and preheat the oven to 375ºF.

Step 2

Melt 1 Tablespoon of the butter and brush it all over the insides of four 8-ounce ramekins. Divide the Parmesan evenly among the ramekins and swirl it around until the cheese coats the bottoms and sides. use a paper towel to wipe off the rims. Refrigerate the ramekins.

Step 3

In a medium saucepan, melt the remaining 2 tablespoons of butter over medium heat. Add the cassava flour, season with a pinch of salt, and whisk until a paste forms. Cook, whisking constantly, until the paste turns light golden, about 30 seconds. Slowly drizzle in the half-and-half, whisking constantly and vigorously, until the mixture is smooth. Reduce the heat to low and cook, stirring and scraping the bottom, sides, and corners of the pan, until the sauce has thickened, about 1 minute (don't let it boil). Remove the pan from the heat and whisk in the cheddar, Pluck, cayenne, and chives. Whisk until the cheese melts (if it doesn't, place over the lowest heat and whisk until smooth). Taste and season generously with salt and pepper, if desired. Transfer to a large bowl.

Step 4

Separate the eggs, placing the yolks in a medium bowl and the whites in a clean, dry large mixing bowl. Whisking vigorously, drizzle a few tablespoons of the cheese sauce into the yolks. Drizzle the yolk mixture back into the sauce, whisking continuously. 

Step 5

Using a clean, dry whisk or electric mixer on high speed, beat the whites until they turn foamy. Add the cream of tartar and continue to beat until firm peaks form, 2 to 3 minutes longer.

Step 6

Using a silicone spatula, fold one-fourth of the whites into the yolk mixture. Fold in the remaining whites just until incorporated.

Step 7

Place the ramekins on a rimmed baking sheet. Divide the mixture among the ramekins, filling them about three-quarters full. Bake until the soufflés are puffed and golden, 20-23 minutes. Serve immediately.


3 tablespoons (1-1/2 ounces unsalted butter, divided)

4 tablespoons freshly grated Parmesan cheese (about 3/4 ounce)

2 tablespoons cassava flour

fine sea salt

2/3 cups half-and-half, at room temperature

3/4 cups shredded sharp cheddar cheese (about 3 ounces)

1 teaspoon Pluck Seasoning

pinch of cayenne pepper

2 tablespoons minced fresh chives

Freshly ground black pepper

3 large eggs

1/4 teaspoon cream of tartar


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