Broccoli & Goat Cheese Souffle
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Broccoli & Goat Cheese Souffle
Surprisingly easy to make, this broccoli and goat cheese souffle will wow your family and friends.
Times
- Prep Time : 25 min min
- Ready Time : 25 min
Servings
Ingredients
- 1-1/2 cups finely chopped broccoli florets
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons all-purpose flour
- 1-1/4 cups low-fat milk
- 1 teaspoon Dijon mustard
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon salt
- 1/2 cup crumbled goat cheese
- 3 large eggs, separated
- 2 large egg whites
- 1/4 teaspoon cream of tartar
Directions
- Preheat oven to 375 degrees F. Coat four 10-ounce ramekins (or a 2- to 2 1/2-quart souffle dish) with cooking spray and place them on a baking sheet.
- Place broccoli in a medium, microwave-safe bowl. Cover and microwave until the broccoli is tender-crisp, 1-2 minutes. Set aside.
- Melt butter and oil in a large saucepan over medium-high heat. Whisk in flour and cook, whisking, for 1 minute. Adjust heat as needed to prevent the mixture from getting too dark; it should be the color of caramel.
- Add milk, mustard, rosemary and salt and cook, whisking constantly, until thickened, 1-2 minutes. Remove from heat and immediately whisk in goat cheese and 3 egg yolks until well combined. Transfer to a large bowl.
- Beat the 5 egg whites in a medium bowl with an electric mixer on high speed until soft peaks form. Add cream of tartar and continue beating until stiff peaks form. Using a rubber spatula, gently fold half of the whipped whites into the milk mixture.
- Gently fold in the remaining egg whites and the reserved broccoli just until no white streaks remain. Transfer to the prepared ramekins or souffle dish.
- Bake until puffed, firm to the touch and an instant-read thermometer inserted into the center registers 160 degrees F, about 20 minutes in ramekins or 30 minutes in a souffle dish. Serve immediately.
Tips
To Make Ahead: Equipment: Four 10-ounce ramekins or a 2- to 2 1/2-quart souffle dish
Per serving: 254 calories; 17 g fat (8 g saturated fat, 6 g mono unsaturated fat); 184 mg cholesterol; 10 g carbohydrates; 16 g protein; 1 g fiber; 398 mg sodium; 199 mg potassium
Nutrition Bonus: Vitamin C (30% daily value), Vitamin A (25% dv), Calcium (15% dv).
Exchanges: 1/2 other carbohydrate, 2 medium-fat meat, 1 fat
Contributed by: EatingWell.com
This elegant broccoli and goat cheese souffle will wow your family and friends. Souffles are surprisingly easy to make-the only trick is getting them on the table before they deflate. Serve with: A tomato-and-fennel salad and, for dessert, fresh strawberries drizzled with balsamic vinegar.
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Dairy , Brunch, Dinner, Main , Chanukah, Shavuot , French , Dinner Tonight , Vegetarian , Cheese, Eggs, Vegetable , Eating Well
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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I have never successfully made a souffle that didnt fall – any tips?
Hi Sarah,
I took a class at a bakery recently and the instructor told me eggs need something to “climb” on when they rise. He instruct me to evenly coat the ramekin with butter. Every area of the interior surface of the ramekin must be coated in butter. Once the ramekin has been buttered, dust the butter with granulated sugar. The sugar will give the eggs something to cling to as they rise. I tried this on a chocolate souffle and it worked well.
2 of my favorite foods, goat cheese and broccoli
SarahEats – there are so many tricks to a souffle but it really comes down to closely following the instructions AND one big mistake that people make. Do not
open the oven door during baking; opening the door
can cause the soufflé to fall. Use the oven light to
check on the soufflé; when the soufflé has puffed, it
is done.