Broccoli Souffle Recipe

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"This golden-crowned souffle puffs up elegantly into an airy treat," assures Clem Hood of North Battleford, Saskatchewan. "Guests will delight in its fluffy texture and luscious taste. It's a great way to dress up everyday broccoli."

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Broccoli Souffle Recipe

Prep: 30 min. Bake: 30 min.

Yield: 6 Servings

30 30 60

Ingredients

3 cups frozen chopped broccoli, thawed and drained
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 cup milk
1/4 cup grated Parmesan cheese
4 eggs, separated

Directions

In a saucepan over medium heat, cook and stir broccoli and butter until the butter is melted. Set 2 tablespoons broccoli aside for topping. Add flour and salt to the remaining broccoli; stir until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; add cheese, stirring until cheese is melted.
In a large bowl, beat egg yolks until thickened and lemon-colored, about 5 minutes. Add broccoli mixture and set aside. In a small bowl, beat egg whites until stiff peaks form; fold into broccoli mixture.
Pour into an ungreased 1-1/2-qt. deep round baking dish. Bake, uncovered, at 350° for 20 minutes. Sprinkle with the reserved broccoli. Bake 10 minutes longer or until a knife inserted near the center comes out clean. Yield: 6 servings.

Nutritional Analysis: 1 serving equals 133 calories, 9 g fat (4 g saturated fat), 157 mg cholesterol, 361 mg sodium, 6 g carbohydrate, 1 g fiber, 8 g protein.

Originally published as Broccoli Souffle in Quick Cooking January/February 2000, p57

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Broccoli Souffle

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(1-1) of 1 reviews

Reviewed on May. 10, 2010 by chefjoe08

Great Recipe, I have made about 4 times now, you can add potatoes and zuchinni as well. I also top with cheddar cheese sprinkles to add color and a little different flavor.