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1
Position rack in center of oven and preheat to 400F.
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2
Generously butter one 10-cup souffle dish or six 1 1/4-cup souffle dishes; sprinkle with minced thyme to coat.
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3
(If using 1 1/4-cup dishes, place all 6 on rimmed baking sheet.)
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4
Heat olive oil in heavy large saucepan over medium heat.
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5
Add flour and minced garlic.
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6
Cook without browning until mixture begins to bubble, whisking constantly, about 1 minute.
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7
Gradually whisk in whole milk, then white wine.
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8
Cook until smooth, thick and beginning to boil, whisking constantly, about 2 minutes.
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9
Remove from heat.
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10
Mix egg yolks and salt in small bowl.
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11
Add egg yolk mixture all at once to sauce; whisk quickly to blend.
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12
Mix in 1 tablespoon basil, 1 tablespoon thyme and 1 teaspoon rosemary.
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13
Fold in cold goat cheese and Gruyere cheese (cheeses do not need to melt).
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14
Using electric mixer, beat whites in large bowl until stiff but not dry.
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15
Fold 1/4 of whites into lukewarm souffle base to lighten.
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16
Fold in remaining whites.
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17
Transfer souffle mixture to prepared dish.
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18
Sprinkle with ground black pepper.
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19
Place souffle in oven; reduce heat to 375F.
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20
Bake souffle until puffed, golden and gently set in center, about 35 minutes for large souffle (or 25 minutes for small souffle).
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21
Using oven mitts, transfer souffle to platter and serve immediately.
