Easy Two Cheese Soufflé
2 Tbsp. butter 3 Tbsp. flour ¾ cup milk (try King Brothers Dairy) 1 bay leaf ground nutmeg grated parmesan cheese for sprinkling 3 Tbsp. soft goat cheese (try R&G Cheese) 2/3 cup firm cheese, diced (try Sugarloaf Farm) 6 egg whites at room temperature (try Constantine’s or Mountain Wind) ¼ tsp. cream of tartar salt and pepper Melt butter in heavy saucepan over medium heat. Add flour and cook until slightly golden, stirring occasionally. Pour in half the milk, stirring vigorously until smooth, then stir in remaining milk and add the bay leaf. Season with salt, pepper, and nutmeg. Reduce heat to med-low and allow to simmer for 5 minutes, stirring occasionally. Preheat oven to 375 F. Butter a 5 cup ovenproof dish and sprinkle with parmesan cheese. Remove the sauce and discard the bay leaf. Stir in the cheeses. In an electric mixer, beat the egg whites until they become frothy. Add the cream of tartar, increase the spped and continue beating until they form stiff peaks that flop over a little at the top. Stir a spoonful of the egg whites into the cheese sauce to lighten it, then pour the cheese sauce over the remaining whites. Gently fold the sauce into the whites until just combined. Gently pour the mixture into the prepared dish and bake for 25-30 minutes until puffed and golden brown. Serve immediately. Serves 4-6.