Souffles are supposed to be scary. At least that’s what I’ve heard. They’re always “falling” or something. I wouldn’t know. Until recently, I don’t think I’ve ever eaten a souffle, much less tried to make one. But then I found a recipe for broccoli souffle that sounded too good to pass up (come on, it’s broccoli!), and I decided to be extra crazy and test it out for the first time on my in-laws.
It turned out great. Light and fluffy and broccoli-y. It deflated just a little after sitting at room temperature for a few minutes, but then, so do other baked goods, right? Whatever. It looked okay to me. Aaaand… I might have eaten all the leftovers by myself the next day. I even made it again a week later (broccoli!) and it was still delicious. I think I’ve found another keeper.
I really thought this recipe was pretty simple, if a little time-consuming for a side dish, but if you’re still scared of souffles, here’s a good intro to handling egg whites.
Broccoli Souffle (source)
Time: 1 hour
10 ounces frozen broccoli, thawed, drained, and coarsely chopped OR 10 ounces fresh broccoli, lightly steamed (just until bright green) and coarsely chopped
2 T. butter
2 T. flour
1/2 tsp. salt
1/2 cup milk
1/4 cup grated Parmesan cheese (use the real stuff if possible)
4 eggs, separated (be sure that NO yolk gets into the whites)
In a saucepan over medium heat, cook and stir broccoli and butter until the butter is melted. Set 2 T. aside for topping. Add flour and salt to remaining broccoli; stir until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from heat; stir in cheese.
In a large mixing bowl, beat egg yolks (I use a hand mixer on medium speed) until thick and lemon-colored, about 3 minutes. Add broccoli mixture and set aside.
In a medium mixing bowl, beat egg whites at high speed until stiff peaks form; gently fold into broccoli mixture (I use a rubber spatula). Pour into an ungreased 1-1/2-quart deep round baking dish (it should have a flat bottom and vertical sides). Bake, uncovered, at 350 F for 20 minutes. Sprinkle with the reserved broccoli. Bake 10 minutes longer or until a knife inserted near the center comes out clean.