Simple Broccoli Souffle
Light, airy, and bursting with the wholesome flavor of fresh broccoli, this Simple Broccoli Soufflé is the perfect way to elevate your vegetable game. This recipe combines tender broccoli florets with a velvety cheese base made of sharp cheddar, milk, and a touch of nutmeg, creating a dish that is both comforting and elegant. The secret to its irresistibly fluffy texture? Perfectly whipped egg whites folded gently into the batter for that classic soufflé rise. Ready in just under an hour with only a few pantry staples, this savory soufflé is ideal as a stunning side dish or a light main course. Serve it straight from the oven while it’s still golden and puffed for a show-stopping meal centerpiece! Whether you're entertaining guests or treating yourself, this recipe is sure to impress.
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Ingredients
- 350 grams broccoli florets
- 30 grams unsalted butter (plus extra for greasing)
- 30 grams all-purpose flour
- 240 milliliters whole milk
- 100 grams sharp cheddar cheese (grated)
- 4 eggs (separated into yolks and whites)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon nutmeg (optional)
- 0.25 teaspoon cream of tartar (optional)
Directions
Step 1
Preheat your oven to 200°C (400°F). Grease a 1.5-liter (6-cup) soufflé dish or similar baking dish with butter and lightly dust with flour.
Step 2
Bring a pot of lightly salted water to a boil. Cook the broccoli florets for 2-3 minutes until just tender. Drain and rinse under cold water to stop the cooking process. Chop the florets into small pieces and set aside.
Step 3
In a medium saucepan over medium heat, melt the butter. Add the flour and whisk continuously for 1-2 minutes to create a roux, ensuring there are no lumps.
Step 4
Gradually add the milk while whisking, cooking until the mixture thickens and is smooth (about 3-4 minutes). Remove from heat.
Step 5
Stir in the cheddar cheese, salt, black pepper, and nutmeg (if using) until the cheese is melted and the mixture is smooth. Allow to cool for 2-3 minutes.
Step 6
Once slightly cooled, whisk the egg yolks into the cheese mixture one at a time. Stir in the chopped broccoli until evenly combined.
Step 7
In a clean mixing bowl, use an electric mixer to beat the egg whites until soft peaks form. If using cream of tartar, add it now to stabilize the egg whites. Continue whisking until the egg whites hold stiff peaks.
Step 8
Gently fold one-third of the beaten egg whites into the broccoli mixture to lighten it. Then carefully fold in the remaining egg whites, being cautious not to deflate the mixture.
Step 9
Pour the mixture into the prepared soufflé dish and smooth the top with a spatula. Run your thumb or a knife around the edge of the dish to create a slight indentation, which helps the soufflé rise evenly.
Step 10
Bake in the preheated oven for 25-30 minutes or until the soufflé is puffed and golden brown on top. Avoid opening the oven door while it bakes to prevent it from collapsing.
Step 11
Serve immediately as the soufflé will begin to deflate shortly after being removed from the oven. Enjoy!
Nutrition Facts
| Serving size | (966.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1248.4 |
| Total Fat 84.1g | 0% |
| Saturated Fat 48.0g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 946.3mg | 0% |
| Sodium 3485.6mg | 0% |
| Total Carbohydrate 57.5g | 0% |
| Dietary Fiber 9.6g | 0% |
| Total Sugars 17.1g | |
| Protein 74.1g | 0% |
| Vitamin D 313.4IU | 0% |
| Calcium 1311.9mg | 0% |
| Iron 8.7mg | 0% |
| Potassium 897.4mg | 0% |
Source of Calories