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Broccoli and Cheese Souffle

By The Canadian Living Test Kitchen

Tested till perfect

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Broccoli and Cheese Souffle

This recipe makes 4 servings

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Nutritional Info
Per serving: about -
cal 399
pro 21 g
total fat 30 g
sat. fat 17 g
carb 12 g
fibre 1 g
chol 299 mg
sodium 574 mg
% RDI: -
calcium 39
iron 11
vit A 35
vit C 42
folate 22

Cheese is always an excellent complement to broccoli. Wheel-shaped Gouda has a light yellow body and usually a golden orange wax rind.

Ingredients

  • 2 cups chopped broccoli florets
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 1/2 tsp dried thyme
  • 1/4 tsp pepper
  • 1 cup milk
  • 1-1/2 cups shredded Gouda cheese, (6 oz/175 g)
  • 4 eggs, separated

Preparation

In pot of boiling salted water, cook broccoli for 2 minutes or until tender-crisp. Drain and chill under cold running water.

In saucepan, melt butter over medium heat; cook flour, thyme and pepper, stirring, for 1 minute. Gradually pour in milk; cook, stirring, for about 5 minutes or until smooth and very thick. Remove from heat; stir in cheese until almost melted.

Whisk 1/2 cup (125 mL) of the cheese mixture into egg yolks. Whisk back into saucepan. Fold in broccoli. Let cool completely. (Souffle be prepared to this point, covered and refrigerated for up to 12 hours. Cover and refrigerate egg whites; let come to room temperature.)

Beat egg whites until stiff peaks form; fold one-quarter of the whites into broccoli mixture; fold in remaining whites. Spoon into 6- x 3-inch or 7- x 3-inch (1 L or 1.5 L) souffle-ish. Bake in 350°F (180°C) oven for about 1 hour or until golden brown and tester inserted in centre comes out clean.

Source : © CanadianLiving.com

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