Soufflé: Quick and Easy  Soufflé aux Broccolis

Soufflé: Quick and Easy
Broccoli Soufflé

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*Pronounced: sue flay / oh / broccoli

  • 1 cup milk
  • 1 thick onion slice
  • small bay leaf
  • 6 whole black peppercorns
  • 5 Tbsp butter
  • 2 Tbsp flour
  • salt, pepper, grated nutmeg
  • 4 egg yolks
  • 1/3 cup grated Gruyère
  • 1 lb. broccoli florets, cooked in boiling water until tender, and puréed
  • 1 teaspoon Dijon mustard
  • 6 egg whites
  • butter and 1 Tbsp of Parmesan cheese for the soufflé dish
  • Preheat oven to 400°F.

  • Butter a 1-1/2 quart soufflé dish with 1 tablespoon of the butter and sprinkle with Parmesan. Turn to coat the dish.

  • Make the white sauce: In a saucepan, add the milk, onion, bay leaf and peppercorns and bring it almost to the boiling point. Remove from heat and allow to stand 10 minutes to infuse the flavors.

  • Melt 2 tablespoons of the butter in a medium saucepan and with a flat whisk, stir in the flour. Cook for 2 minutes. Do not allow it to brown. Remove from heat.

  • Strain the milk into the butter/flour mixture, beating constantly. Return to heat.

  • Continue beating until the mixture comes to a boil and thickens.

  • Season highly with the salt, pepper and nutmeg.

  • Melt the remaining 2 tablespoons of butter in a saucepan and cook the broccoli purée until it is dry.

  • Place the white sauce over low heat and beat in the egg yolks, one by one. Stir constantly until the sauce thickens slightly and remove from heat.

  • Stir in the broccoli purée and the mustard.

  • Stiffly whip the egg whites. Add about 1/4 of the egg whites to the warm broccoli mixture and stir to combine thoroughly.

  • Add this mixture back to the remaining egg whites and fold together as lightly as possible.

  • Pour the mixture into the prepared soufflé dish.

  • Run your thumb around the edge of the mixture, making a groove in it, this will allow the center to rise in a high cap.

  • Bake about 15-20 minutes.

  • Serve immediately.

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