3 tablespoon butter
1/4 cup flour
3/4 cup milk
1 bay leaf
pinch of nutmeg
grated Parmesan cheese, for sprinkling
1 1/2 ounces herb and garlic soft cheese
5 ounces firm goats cheese, sliced
6 egg whites at room temperature
1/4 teaspoon cream of tartar
salt and pepper
Melt 2 tablespoons butter in heavy saucepan over medium heat. Add flour and cook until golden, stirring occastionally.
Pour in half the milk, stirring vigorously, until smooth. Stir in remaining milk and add bay leaf. Season with pinch of salt and plenty of pepper and nutmeg. Reduce heat to medium low, cover, and simmer gently for almost five minutes, stirring occastionally.
Heat oven to 375. Generoulsy butter a 6 cup souffle dish and sprinkle with Parmesan cheese.
Remove sauce from heat and discard bay leaf. Stir in both cheeses.
In a clean, greasefree bowl, using an electric mixer or balloon whisk, beat egg whites slowly until they become frothy.. Add cream of tartar, increase speed, and continue beating until they form soft peaks, ten stiffer peaks that flop over at the top.
Stir a spoonful of beaten egg whites into cheese sauce to lighten it, then pour cheese sauce over reminin whites. Using a large metal spoon, gently fold the sauce into the whites until the mixtures are just combined.
Pour souffle mixture into prepared dish and bake for 25-30 minutes until puffed and golden brown.
from Vegetarian (Fraser).