Thursday, June 23, 2011

Broccoli Cheese Souffle

I love souffle for many reasons:  it's so pretty, fluffy, airy and I imagine I am at a sidewalk cafe in France while I eat it!  Tonight we enjoyed a yummy, warm, airy broccoli cheese souffle.  This is actually easier that it looks to make and it is so much fun!  So set your table, have fun in the kitchen and when it's done, put on some 1930s French Jazz, dine and pretend you're in Paris!  Even if only for a half hour!

*Note this recipe serves 3 to 4 people

  • Cooking spray (to grease souffle dish, by the way if you don't have a souffle dish you can buy one for about $10)
  • 1/2 stick of butter (again I use Light Smart Balance)
  • 1 1/2 cups of milk (I used non-fat because that is what I had on hand and it turned out great)
  • 2 tablespoons of all purpose flour
  • Pinch of spicy paprika (of course you can go bigger here if you like more of a kick)
  • 1 teaspoon of salt
  • 1 teaspoon of fresh crack pepper
  • 1/2 tablespoon of garlic powder
  • 1 1/2 cups of freshly grated sharp white cheddar cheese
  • 1/2 cup of freshly grated parmesan reggiano
  • 1 16 ounce package of broccoli florets (thawed, squeezed of moisture and chopped)
  • 7 egg yolks @ room temperature, slightly whisk together
  • 1 good sized tablespoon of dry white wine (I used Sauvignon Blanc)
  • 3 slices of thick white break (about 1/2" or so) with crust removed and diced in 1/2" cubes
  • 7 egg whites @ room temperature

Putting the Souffle Together:

Preheat oven @ 400 degrees.  In a sauce pan heat butter on medium to low heat.  Once melted slowly whisk  in flour.  Whisk together until completely smooth (you do not want any lumps in your rue). Continue to whisk and keep at a simmer until it has thicken (this will take about 5 to 7 minutes).  Then stir in salt, pepper, paprika and garlic powder.  Remove from heat and cheeses, egg yolks, wine and bread crumbs to mixture.  Set aside.

In a good size mixing bowl, beat egg whites with an electric mixer on high for about 3 to 4 minutes.  You know you are done when your eggs have stiff peaks and have almost a  meringue consistency.  Using a rubber spatula, take about 1/4 of the egg whites and stir in broccoli cheese mix.  Then take the remaining egg whites and gently fold into the rest of the broccoli mix.  Then gently pour entire combined mixture into your greased souffle pan.  Cook at 400 for 50 minutes and serve right away while fluffy and hot! 

Serve with some nice fresh french bread and a green salad!  I recommend a nice dry white wine with, such as a Sauvignon Blanc!



  1. This looks wonderful! I always was afraid to try souffle because I thought it was fragile. This looks great and I am going to give it a try!

  2. It was wonderful and so pretty to look at! It is easier than it looks! :)

    Thanks & Mangia!