Broccoli soufflé
Description
The recipe will not take much time. You can make the soufflé with either fresh or frozen broccoli. Frozen broccoli does not need to be boiled—simply let it thaw completely and squeeze out the excess moisture. You can bake it in one large dish, as I did, or in small individual ramekins. If you bake in small ceramic ramekins, reduce the baking time and grease the ramekins with butter. It can be served with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients you need to make broccoli soufflé. You can use cream with any fat content, and any cheese you like.
- 2
Step 2
Separate the broccoli into florets, place them in boiling water and cook for 2–3 minutes. Then transfer them straight into cold water and leave for about 5 minutes. After that, drain the broccoli in a colander so all excess moisture can drain off.
- 3
Step 3
Place the broccoli in the blender.
- 4
Step 4
Add chopped cheese, egg yolks, and cream.
- 5
Step 5
Blend until smooth and homogeneous.
- 6
Step 6
Beat the egg whites with a pinch of salt until stiff peaks form.
- 7
Step 7
Combine the broccoli purée and egg whites, season with salt and pepper to taste. Mix gently.
- 8
Step 8
Transfer to a baking dish. Place the dish with the broccoli mixture into an oven preheated to 180°C and bake for 30–35 minutes.
- 9
Step 9
The finished soufflé should turn golden brown. Take it out of the oven and leave it in the dish for another 10 minutes.
- 10
Step 10
Then transfer to a dish and serve either warm or cooled.
- 11
Step 11
The baking is ready. Serve with tea.