Cheese Soufflé with Fresh Herbs

Soufflé making has traditionally struck fear into the hearts of many home cooks. Think of a soufflé, however, as simply a thick sauce lightened with beaten egg white. As long as you don’t overbeat the egg whites and above all don’t open the oven for a peek before the allotted time, there’s no reason why you can’t produce a perfectly risen soufflé every time. The outside will be crisp, the inside silky-soft and slightly trembling, or, as the French say, baveuse. But make sure your gue