I am proud of today’s souffle — isn’t it beautiful? Today marks my second attempt at souffle and I’m happy to report it turned out perfectly (and if you don’t think so, please don’t shatter my dreams). I’ve used a historic recipe and brought it up to date with a few modern touches.

The souffles were full of flavor and light as air, making for a simple and quick lunch. The rockstar ingredient being smoked cheese for a richer flavor and a few chopped chives to brighten it up. I explored topping a few souffles with thinly sliced pieces of soppressata to give it a meaty edge.
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