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Guest Blogging Post: L.S’s Broccolli Souffle

November 20, 2011

A good meal for the winter, broccoli souffle. My friend from college made this dish last summer, and really enjoyed it. I highly recommend giving this dependable recipe a try!

I had broccoli souffle, ironically enough, at my favorite sandwich shop…the only good deli in Los Angeles.  People go to it from all over the west side to get a good sandwich.  It definitely makes me miss the east coast where you can find one on every corner!  The broccoli souffle was really yummy and I found this recipe online at foodnetwork.com.  I changed it a bit because I had less broccoli–and I used fresh broccoli, but also found there was too much of the cream sauce so used less of that but the same amount of egg whites…which probably made it lighter and a bit healthier.  I didn’t have cream of tartar and my egg whites did just fine.  I also cooked it in individual ramikens, so it took only 15-20 minutes to cook.  This was a good example of having enough of the ingredients and just going for it, changing it up as I went.  It was yummy..would probably make a good dish to bring to a potluck. 

Broccoli Souffle

Ingredients

  • 2 (10-ounce) packages frozen chopped broccoli
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups milk
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon grated nutmeg
  • 6 egg yolks beaten
  • 1/4 teaspoon cream of tartar
  • 8 egg whites beaten stiff

Directions

Preheat oven to 350 degrees. Cook chopped broccoli then set aside. Melt butter in saucepan, stir in flour and cook over high heat for 2 minutes. Remove from heat. Add milk, whisk vigorously. Return to heat, stirring until thick and smooth, continue to stir while adding cheese and spices. Remove from heat and add beaten egg yolks little by little — do not boil or mixture will curdle. Add drained broccoli and set the mixture aside. Beat the cream of tartar with the egg whites with until they are stiff. Fold in 1/3 of the whites to the broccoli mixture. Fold in the remaining egg whites.

Pour mixture into an 8 cup buttered souffle dish and bake in the preheated 350 degree oven for 45 minutes.

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