Imagine a dish that rises majestically from its dish, with a golden-brown top and a creamy, cheesy interior that melts in your mouth. The Broccoli and Cheese Soufflé is not just a recipe – it's a culinary performance that transforms simple ingredients into an elegant French delicacy. Whether you're looking to impress dinner guests or treat yourself to a gourmet experience, this soufflé promises to elevate your cooking skills and tantalize your taste buds with its light, airy texture and rich, savory flavors.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: French
Serves: 4 servings
Ingredients
- 2 cups broccoli, chopped
- 1 cup shredded cheese
- 3 eggs
- 1/4 cup flour
- 1 cup milk
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Butter a 6-cup soufflé dish thoroughly, ensuring even coverage to help the soufflé rise properly.
- Steam the chopped broccoli for 3-4 minutes until tender-crisp. Drain well and pat dry with paper towels to remove excess moisture.
- In a medium saucepan, melt butter over medium heat. Add flour and whisk continuously for 2 minutes to create a smooth roux, cooking out the raw flour taste.
- Gradually pour in milk, whisking constantly to prevent lumps. Cook the mixture for 3-4 minutes until it thickens and becomes a smooth béchamel sauce.
- Remove the sauce from heat. Stir in shredded cheese until completely melted. Add nutmeg, salt, and pepper, mixing well.
- Separate egg whites and yolks into two different bowls. Temper the egg yolks by slowly adding a small amount of the warm cheese sauce while whisking continuously.
- Fold the tempered egg yolks back into the cheese sauce. Gently fold in the steamed broccoli pieces.
- Beat egg whites until stiff peaks form. Carefully fold the egg whites into the broccoli-cheese mixture, maintaining as much air as possible.
- Pour the mixture into the prepared soufflé dish. Smooth the top gently with a spatula.
- Bake in the preheated oven for 25-30 minutes. The soufflé should rise significantly and be golden brown on top.
- Serve immediately, as soufflés deflate quickly after removing from the oven. Garnish with fresh herbs if desired.
Tips
- Temperature is Key: Ensure all ingredients are at room temperature before starting. Cold eggs won't whip to the perfect volume.
- Whip with Precision: When beating egg whites, use clean, dry equipment and stop beating exactly when stiff peaks form – overbeating can cause deflation.
- Fold Gently: When incorporating egg whites, use a gentle folding motion to preserve the air bubbles that give your soufflé its signature rise.
- Prepare Your Dish: Butter the soufflé dish thoroughly and consider adding a light dusting of grated cheese or breadcrumbs to help the soufflé climb the sides.
- Timing is Crucial: Serve immediately after baking. A soufflé waits for no one and will begin to deflate within minutes of leaving the oven.
- Avoid Opening the Oven: Resist the temptation to peek while baking, as sudden temperature changes can cause your soufflé to fall.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 12g
Protein: 15g
Fat: 16g
Saturated Fat: 8g
Cholesterol: 130mg
