Soufflé au Bleu d’Auvergne


Preparation info

  • Difficulty


Appears in

The Daily Mail Modern British Cookbook

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
  • 5 eggs
  • 600 ml/ 1 pt warm béchamel sauce
  • 350 g/ 12 oz bleu d’Auvergne cheese, crumbled
  • salt and pepper
  • freshly grated nutmeg
  • 25-cm / 10-inch shortcrust pastry shell, baked blind


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 salt, pepper and nutmeg. Stir in the celery.

Stir in a big spoonful of whites, then fold the rest in gently. Pour into the pastry case and bake for 20–25 minutes, when the top will be nicely risen and golden brown.