Vegetable, Herb and Cheese Souffle

• 3 tablespoons unsalted butter, plus more for buttering ramekins
• 1/4 cup all-purpose flour
• 1 teaspoon kosher salt
• 1 1/2 cups shredded fontina
• 1/2 cup chopped fresh fines herbes (a mixture of parsley, chives, chervil and tarragon) or chopped chives
• 2 large eggs plus 1 large egg white

1. Position a rack in the middle of the oven and preheat to 375 degrees F. Butter the bottom and sides of four 6- or 8-ounce ramekins.
2. Melt the butter in a medium saucepan over medium heat.
3. Add the flour and salt and cook, stirring, about 1 minute.
4. Add 3/4 cup water, bring to a simmer and cook, whisking constantly, until the mixture is as thick as pudding, about 3 minutes.
5. Remove from the heat and stir in the cheese, fines herbes and whole eggs.
6. Transfer to a medium bowl and stir until slightly cool.
7. Beat the egg white in another medium bowl until soft peaks form, about 2 minutes.
8. Gently fold the whites into the cheese mixture until there are only a few streaks.
9. Put the prepared ramekins on a baking dish, divide the batter evenly among them and smooth the tops with a spoon.
10. Bake until golden and puffed about 1 inch above the lips of the ramekins, 15 to 20 minutes.
11. Serve and enjoy right away.

unsalted butter, allpurpose, kosher salt, shredded fontina, fines herbes, eggs

Taken from www.foodnetwork.com/recipes/food-network-kitchens/vegetable-herb-and-cheese-souffle.html (may not work)