Broccoli Souffle
Elevate your dinner table with this elegant and airy Broccoli Soufflé, a show-stopping dish that combines the fresh, vibrant flavor of tender broccoli with rich, creamy cheeses like Parmesan and Gruyère. Perfectly seasoned with a hint of nutmeg and black pepper, this soufflé begins with a silky béchamel sauce before being lightened with fluffy, stiff-peaked egg whites for that signature rise. Each bite delivers a harmonious blend of velvety texture and cheesy goodness, making this a standout recipe for any occasion. Whether served as a sophisticated side dish or a delightful vegetarian main course, this Broccoli Soufflé is sure to impress your guests with its golden puffed crown and melt-in-your-mouth satisfaction. Serve it straight from the oven to savor its warm, cloud-like perfection before it delicately settles.
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Recipe Information
Ingredients
- 300 grams fresh broccoli florets
- 45 grams unsalted butter
- 30 grams all-purpose flour
- 250 milliliters whole milk
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 0.25 teaspoons ground nutmeg
- 50 grams grated Parmesan cheese
- 4 pieces large eggs, separated
- 80 grams shredded Gruyère cheese
- 10 grams softened butter (for greasing)
- 15 grams breadcrumbs
Instructions
Preheat your oven to 375°F (190°C) and place an oven rack in the lower third of the oven. Lightly grease a soufflé dish with softened butter and dust it with breadcrumbs, ensuring even coverage. Shake off excess breadcrumbs.
Bring a large pot of salted water to a boil. Add the broccoli florets and blanch for 2-3 minutes until bright green and tender. Drain and transfer to a bowl of ice water to stop the cooking process. Once cooled, drain completely and finely chop the broccoli.
In a medium saucepan, melt the unsalted butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux, ensuring the flour doesn’t brown.
Gradually whisk in the milk, stirring constantly to avoid lumps. Cook for 3-4 minutes until the mixture thickens into a smooth béchamel sauce.
Remove the saucepan from the heat and stir in salt, black pepper, nutmeg, Parmesan cheese, and the chopped broccoli. Allow the mixture to cool slightly before stirring in the egg yolks, one at a time.
In a large, clean mixing bowl, use a handheld or stand mixer to beat the egg whites until stiff peaks form.
Gently fold one-third of the beaten egg whites into the broccoli mixture to lighten it. Then, carefully fold in the remaining egg whites in two additions, being careful not to deflate the mixture. Finally, gently fold in the shredded Gruyère cheese.
Pour the soufflé mixture into the prepared dish, filling it about three-quarters full. Run your thumb along the edge of the soufflé dish to create a small gap between the dish and the mixture; this helps the soufflé rise evenly.
Place the soufflé dish on a baking sheet and transfer to the preheated oven. Bake for 20-25 minutes without opening the oven door, until the soufflé is puffed and golden brown.
Serve immediately, as the soufflé will begin to deflate within minutes of being removed from the oven.
Nutrition Facts
Calories |
1637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.3 g | 150% | |
| Saturated Fat | 66.6 g | 333% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1032 mg | 344% | |
| Sodium | 4512 mg | 196% | |
| Total Carbohydrate | 69.0 g | 25% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 19.3 g | ||
| Protein | 90.5 g | 181% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 1865 mg | 143% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 1730 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
