Argentinian Cheese Soufflé

Ingredients

While the French soufflé typically uses Gruyère or Emmental cheese, the Argentinian version incorporates local cheeses such as Queso de Tandil or Provolone. Additionally, the Argentinian Cheese Soufflé is often seasoned with a touch of paprika or chimichurri to add a hint of spice and a distinct Argentinian flair. We alse have the original recipe for Soufflé, so you can check it out.

• 4 tablespoons (60g) unsalted butter, plus extra for greasing 4 tablespoons (60g) unsalted butter, plus extra for greasing
• 4 tablespoons (50g) all-purpose flour 4 tablespoons (50g) all-purpose flour
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 4 large eggs, separated 4 large eggs, separated
• 1 cup (100g) grated Queso de Tandil or Provolone cheese 1 cup (100g) grated Queso de Tandil or Provolone cheese
• 1/2 teaspoon paprika 1/2 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat: 24g (15g saturated)
• Carbohydrates: 10g (2g sugars)
• Protein: 16g
• Fiber: 1g
• Salt: 0.8g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease a soufflé dish with butter and sprinkle it with a little grated cheese.
2. 2.
   In a saucepan, melt the butter over medium heat. Add the flour and cook for 1-2 minutes, stirring constantly.
3. 3.
   Gradually whisk in the milk, ensuring there are no lumps. Cook for another 2-3 minutes until the mixture thickens.
4. 4.
   Remove the saucepan from heat and let it cool slightly. Then, whisk in the egg yolks, grated cheese, paprika, salt, and pepper.
5. 5.
   In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the cheese mixture.
6. 6.
   Pour the mixture into the prepared soufflé dish and smooth the top with a spatula.
7. 7.
   Bake for 25-30 minutes or until the soufflé has risen and turned golden brown.
8. 8.
   Serve immediately to enjoy the fluffy and cheesy Argentinian Cheese Soufflé.

Treat your ingredients with care...

• Queso de Tandil or Provolone — Make sure to grate the cheese just before using it to maintain its freshness and prevent it from clumping.
• Paprika — Use a good quality paprika for a more pronounced flavor in the soufflé.

Tips & Tricks

• Be gentle when folding the beaten egg whites into the cheese mixture to maintain the airiness of the soufflé.
• Serve the soufflé immediately after baking, as it tends to deflate quickly.
• Experiment with different types of Argentinian cheeses for unique flavor variations.

Serving advice

Serve the Argentinian Cheese Soufflé as a main course accompanied by a fresh green salad or roasted vegetables. It pairs well with a glass of Malbec wine to complement the richness of the cheese.

Presentation advice

Present the soufflé straight from the oven, allowing its golden brown top to shine. Garnish with a sprinkle of paprika and fresh herbs like parsley or cilantro for a touch of color.