Creamy Broccoli and Cheese Souffle Recipe



Creamy Broccoli and Cheese Souffle Recipes

Ingredients :

2 tbsp dry breadcrumbs

150g (5 oz) broccoli, cut into florets

45g (1.5 oz) butter

2 tbsp plain flour

1 cup (250ml / 8 fl oz) milk

1.25 cups (155g / 5 oz) grated Cheddar

1/3 cup (35g / 1.25 oz) grated Parmesan

4 eggs, at room temperature

pinch of ground nutmeg

Method :

Preheat the oven to moderately hot 190C (375F/Gas 5). Grease a 2 liter soufflé dish, then dust with the breadcrumbs. Cook the broccoli in boiling water, partially covered, for 3 minutes, then drain and pat dry. Chop the broccoli roughly. Melt the butter in a large pan. Stir in the flour and cook for 1 minute. Remove from the heat and gradually add the milk. Return to the heat and stir until the mixture thickens. Cook over low heat, stirring, for 1 minute. Remove from the heat and stir in the Cheddar and 3 tbsp of the Parmesan. Separate the eggs and beat in the egg yolks, one at a time. Season with salt, pepper and nutmeg. Cool slightly, and fold in the broccoli.

Beat the egg whites to soft peaks, then stir a third into the sauce. Very gently fold in the remaining egg white with a metal spoon. Pour into the dish and sprinkle with the remaining Parmesan. Bake the soufflé for 30-35 minutes, or until it is well risen and golden. The centre should be creamy and soft. Serve immediately.

Serves 4


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