Broccoli Souffle Broccoli Souffle

Author: Canadian Living

Souffle seems scary to make because it is so light and airy and appears so fragile, but it is surprisingly easy to put together. Serve with a green salad for a simple, casual dinner.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: December 2008



Grease 8- x 3-3/4-inch (2.5 L) souffle dish with 1 tsp (5 mL) of the butter; sprinkle evenly with 2 tbsp (25 mL) of the Parmesan cheese. Set aside.

In saucepan of boiling salted water, cook broccoli until tender, about 5 minutes. Drain and chill in cold water. Drain and pat dry; finely chop.

Meanwhile, in saucepan, melt remaining butter over medium heat. Whisk in flour, salt and cayenne pepper; cook, whisking, for 2 minutes.

Gradually whisk in milk; cook, whisking, until thickened, about 4 minutes. Remove from heat. Whisk in egg yolks, shredded Gruye cheese, remaining Parmesan cheese and mustard. Transfer to large bowl; let cool for 10 minutes. Fold in broccoli.

In separate large bowl, beat egg whites with cream of tartar until stiff peaks form. Fold one-third into broccoli mixture; fold in remaining whites.

Scrape into prepared dish. Bake on baking sheet in 375°F (190°C) oven until puffed and golden, about 55 minutes. Serve immediately.

Nutritional facts Per serving: about

  • Sodium 885 mg
  • Protein 29 g
  • Calories 477.0
  • Total fat 33 g
  • Cholesterol 381 mg
  • Saturated fat 18 g
  • Total carbohydrate 16 g


  • Iron 14.0
  • Folate 42.0
  • Calcium 51.0
  • Vitamin A 53.0
  • Vitamin C 50.0
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Broccoli Souffle