Broccoli Souffle Recipe
Broccoli Souffle Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"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."
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 30 min.

Ingredients

  • 1 package (10 ounces) frozen chopped broccoli, thawed and drained
  • 2 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup grated Parmesan cheese
  • 4 egg, separated

Directions

In a saucepan over medium heat, cook and stir broccoli and butter until the butter is melted. Set 2 tablespoons 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; stir in cheese. In a large mixing bowl, beat egg yolks until thickened and lemon-colored, about 3 minutes. Add broccoli mixture and set aside. In a small mixing 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.
Originally published as Broccoli Souffle in Quick Cooking January/February 2000, p57

Nutritional Facts

1 slice: 133 calories, 9g fat (4g saturated fat), 157mg cholesterol, 361mg sodium, 6g carbohydrate (2g sugars, 1g fiber), 8g protein.

  • 1 package (10 ounces) frozen chopped broccoli, thawed and drained
  • 2 tablespoons butter or margarine
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup grated Parmesan cheese
  • 4 egg, separated
  1. In a saucepan over medium heat, cook and stir broccoli and butter until the butter is melted. Set 2 tablespoons 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; stir in cheese. In a large mixing bowl, beat egg yolks until thickened and lemon-colored, about 3 minutes. Add broccoli mixture and set aside. In a small mixing 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.
Originally published as Broccoli Souffle in Quick Cooking January/February 2000, p57

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MY REVIEW
chefjoe08 User ID: 4430209 22242
Reviewed May. 10, 2010

"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."

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