Soufflé with broccoli and cheese

Recipe from: 6/24/1993 12:00:00 AM
Ingredients 11
Servings 1


Serving Change
  • fresh breadcrumbs
  • 1
    onion, finely chopped
  • 60
  • 300
    broccoli (hard stalks removed), boiled until tender and finely chopped
  • 45
    cake flour
  • 250
  • 100
    white cheese, grated
  • pinch mustard powder
  • pinch nutmeg
  • salt and black pepper to taste
  • 4
    eggs separated


Preheat the oven to 180 ºC (350 ºF). Grease 4 x 250 ml soufflé dishes or 1 x 1.5 litre soufflé dish. Sprinkle the breadcrumbs into the dishes and turn them upside down to remove excess breadcrumbs. Sauté the onion in 15 ml of the butter until soft. Add to the finely chopped broccoli. Melt the remaining butter, stir in the cake flour and heat for another minute or until the flour is cooked. Stir continuously. Remove from the heat and slowly add the milk while stirring continuously. Heat until the sauce comes to the boil and thickens. Remove from the heat and stir in the cheese, broccoli mixture and seasonings. Add the egg yolks one by one, beating well after each addition. (The soufflé can be made in advance up to this point.) Beat the egg whites until soft peaks are formed and fold into the white sauce mixture. Pour the mixture into the prepared soufflé dishes, smooth the top of each soufflé and run your finger along the top inside edge of each dish to ensure that the soufflés puff up nicely. Place the soufflé dishes in an oven pan half-filled with boiling water. Place the soufflés in the preheated oven and bake for 20 to 30 minutes for the small soufflés and 45 to 60 minutes for the large soufflé. The soufflés are done when the tops are pale brown and nicely puffed up. The point of a knife should also come out clean when inserted into the centre of the soufflé.

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