Soufflé au Bleu d’Auvergne

Preparation info
    • Difficulty


Appears in
The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

  • About

Bleu d’Auvergne is a strong-flavoured blue-veined cheese from that central, mountainous part of France, the Massif Central. This is a lovely dish that combines soufflé and crisp tart shell, and is delicious served either hot or at room temperature.


  • 3 celery stalks, strings removed and chopped
  • 30 g/ 1 oz butter


Preheat the oven to 180°C/350°F/ gas 4. Fry the celery in the butter until soft and reserve.

Separate the eggs and whisk the whites until stiff.

Stir the yolks one at a time into the béchamel sauce, which should be just warm. Stir in the cheese. Season to taste with sal