Goat Cheese and Chive Souffle


3 egg yolks
3/4 cup whole milk
3 T butter
3 T white whole wheat flour
2 3-of logs soft goat cheese, crumbled
3/4 cup freshly grated Parmesan cheese (I used Asiago because I didn't have Parmesan on hand)
1/3 cup chopped fresh chives
1/2 t salt
1/2 t ground black pepper
5 egg whites


Preheat oven to 375.  Butter five 1-cup souffle dishes.  Whisk yolks and milk in large bowl.  Melt butter in heavy medium saucepan over medium heat.  Add flour and stir 1 minute.  Gradually whisk milk mixture into butter mixture.  Continue whisking over medium heat until thick, about 2 minutes.  Return mixture to mixing bowl.  Cool souffle base slightly.

Set aside 1/4 cup goat cheese.  Whisk remaining goat cheese, 1/2 cup parmesan cheese, chives, salt, and pepper into souffle base.  Beat egg whites in another bowl until stiff but not dry.  Fold whites into lukewarm souffle base in 3 parts.  Divide mixture among prepared dishes.  Top with remaining goat cheese and Parmesan cheese, dividing equally.  Bake until puffed and golden, about 25 minutes.  Set souffle dishes on plates and serve.