Broccoli and Cheese Souffle Broccoli and Cheese Souffle

Author: Canadian Living

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

  • Portion size 4 servings
  • Credits : ©



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 facts <b>Per serving:</b> about

  • Sodium 574 mg
  • Protein 21 g
  • Calories 399.0
  • Total fat 30 g
  • Cholesterol 299 mg
  • Saturated fat 17 g
  • Total carbohydrate 12 g


  • Iron 11.0
  • Folate 22.0
  • Calcium 39.0
  • Vitamin A 35.0
  • Vitamin C 42.0
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Broccoli and Cheese Souffle