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Broccoli Souffle

 Broccoli Souffle
"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."
6 ServingsPrep: 30 min. Bake: 30 min.


  • 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


  • 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.

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Broccoli Souffle (continued)

Nutritional Facts: 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.