I've made many a soufflé - remember my Crab-Tarragon Soufflé or my Bear's Head Soufflé with Truffle-Beciamela ?!? And when I saw girlichef post about her Irish Cheese Soufflés today, I was inspired. But I was also feeling a wee bit lazy. Then I remembered bookmarking an easy cheese soufflé from The Steamy Kitchen that didn't require all that whisking. I decided to give it a shot, simplifying the flavors a bit. This made 5 individual ramekin-servings. 7 large eggs 1/2 C organic sour cream 1/3 C organic whole milk 1 tablespoon butter, softened 5 T grated parmesan 5 T grated emmentaler Preheat the oven to 350F. Using a hand blender, blend together the eggs, sour cream and milk for at least one minue. Brush the butter all over the inside of the ramekins. Place 1 T of parmesan and 1 T of emmentaler in the bottom of each dish, then pour the egg mixture gently over the top, leaving a small gap at the top to prevent spillage. Place the dishes in the oven...