Cheddar-Chive Soufflé

3 tablespoons plus 1/3 cup grated Parmesan cheese
1 1/2 cups milk
1/4 cup all-purpose flour
1 1/2 cups shredded cheddar cheese (6 ounces)
1 1/2 teaspoons Dijon mustard
1/2 teaspoon salt
1/4 cup snipped fresh chives
5 eggs, separated into yolks and whites
1/4 teaspoon cream of tartar

1. Heat oven to 400F. Coat 10-cup soufflé dish with cooking spray.
Coat
with the 3 tablespoons Parmesan.

2. Whisk milk and flour in saucepan. Bring to simmering over
medium-high
heat, whisking occasionally, until thickened, about 5 minutes. Remove
from heat. Whisk in remaining 1/3 cup Parmesan, cheddar, mustard, salt
and chives.

3. Whisk small amount of milk mixture into yolks in bowl. Whisk in
almost half of milk mixture; whisk yolk mixture into milk mixture in
saucepan. Pour into large bowl.

4. In clean bowl, beat whites and cream of tartar on medium until
foamy.
Increase to high; beat until stiff peaks. Fold half of whites into
yolk
mixture; fold in remaining whites. Scrape into prepared dish; smooth
top. To make _top hat_ on soufflé, hold spoon upright and with back
side
of tip, make circle around mixture, 1 inch from edge of pan.

5. Place soufflé in 400F oven; reduce temperature to 375F. Bake in
375F
oven 30 to 35 minutes, until lightly golden, puffy and lightly set in
center. Serve immediately. Makes 8 servings.


Nutritional Value Per Serving: 206 calories, 14 g fat (8 g saturated),
14 g protein, 6 g carbohydrates, 483 mg sodium, 166 mg cholesterol.
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