Tested till perfect Broccoli and Cheese Souffle

Broccoli and Cheese Souffle

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

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 2 cups 2cupschopped broccoli floretbroccoli florets
  • 1/4 cup 1/4cupbutter
  • 1/4 cup 1/4cupall-purpose flour
  • 1/2 tsp 1/2tspdried thyme
  • 1/4 tsp 1/4tsppepper
  • 1 cup 1cupmilk
  • 1-1/2 cups 1-1/2cupsshredded Gouda cheese, (6 oz/175 g)
  • 4 4eggeggs, separated
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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.

Nutritional Information Per serving: about

cal 399 pro 21g total fat 30g sat. fat 17g
carb 12g fibre 1g chol 299mg sodium 574mg

% RDI:

calcium 39 iron 11 vit A 35 vit C 42
folate 22
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