Goat Cheese & Pistachio Soufflé

Light and airy, nutty and creamy, this souffle is sure to impress anyone who tries it. Serve on its own as a stunning appetizer, or pair with our grapefruit and fresh goat cheese salad for the perfect summer lunch. You can even drizzle it with honey to transform it into a savory-sweet dessert.

Firefly Farms Seal
Goat cheese pistachio souffle


  • 3⁄4 cup pistachios, chopped finely
  • 4 tbsp butter
  • 4 tbsp flour
  • 1 cup milk
  • 4 large eggs, separated, the whites at room temperature
  • 1 Firefly Farms Fresh Goat Cheese
  • 1⁄2 tsp dried thyme leaves
  • salt & pepper
  • cream of tartar


  1. Preheat the oven to 400 degrees Fahrenheit. Butter eight ½ cup ramekins and coat the bottom and sides of each with about 1 tablespoon of the chopped pistachios. Place the ramekins on a baking sheet.
  2. In a small saucepan, melt the butter over low heat. Whisk in the flour to form a roux. Cook the roux, whisking steadily, for 3 minutes. Add the milk slowly while continuing to whisk, increase the heat to medium, and bring the mixture to a boil. Continue whisking over medium heat for 2 minutes, or until the mixture is thick and smooth. Transfer the mixture to a bowl and let it cool slightly. Whisk in the egg yolks (1 at a time), the Fresh Goat Cheese, the thyme, salt and pepper to taste. Whisk until mixture is combined well.
  3. In another bowl, beat the egg whites with a pinch of salt until they are frothy. Add a pinch of cream of tartar (you can substitute a squeeze of lemon juice) and continue beating until the egg whites hold a stiff peak. Whisk 1/3 of the egg whites into the cheese mixture, then fold in the remaining egg whites gently but thoroughly. Divide the soufflé mixture among the ramekins (it will nearly double in size, so leave some room). Sprinkle the remaining pistachios over the tops. Bake in the upper third of the oven for 20 minutes, or until they are puffed and golden. Serve immediately.
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