Ardsallagh or St. Tola’s goat cheese and thyme leaf soufflé

75g (3oz) butter

40g (1 1/2 oz) flour

300ml (10fl oz) cream

300ml (10fl oz) milk

a few slices of carrot

sprig of thyme, a few parsley stalks and a little scrap of bay leaf

1 small onion, quartered

5 eggs free range organic, separated

110g (4oz) crumbled goat cheese, Ardsallagh or St. Tola’s goat cheese

75g (3oz) Gruyére cheese

50g (2oz) mature Coolea farmhouse cheese, grated (Parmesan may also be used)

a good pinch of salt, cayenne, freshly ground pepper and nutmeg

2 tsp fresh thyme leaves

Garnish

thyme flowers if available

30cm (12 inch) shallow oval dish (not a soufflé dish) or 6 individual wide soup bowls with a rim