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Broccoli Goat Cheese Soufflé

 
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Broccoli Goat Cheese Soufflé Broccoli Goat Cheese Soufflé Broccoli Goat Cheese Soufflé Broccoli Goat Cheese Soufflé

This sophisticated soufflé will wow your family and friends. Soufflés are not that difficult to make; just make sure to get them onto the table straight away before they begin to deflate.

Yield

4

servings

Prep

10

min

Cook

25

min

Ready

35

min

Trans-fat Free, Low Carb
 

Ingredients

1 ½ cups broccoli florets
finely chopped
1 tablespoon butter
1 tablespoon olive oil, extra-virgin
2 tablespoons all-purpose flour
1 ¼ cups milk, low-fat
1 teaspoon dijon mustard
¼ teaspoon rosemary leaves
dried
*
¼ teaspoon salt
½ cup goat (chevre) cheese
crumbled
*
3 large eggs
separated
2 large egg whites
¼ teaspoon cream of tartar
*

Directions

Preheat your oven to 375℉ (190℃) F.

For individual soufflés, grease four 10-ounce (300 ml) ramekins with butter or cooking spray and place ramekins onto a baking sheet. For one large soufflé, use a 2 to 2 ½ quart (liter) soufflé dish.

Place the broccoli into a microwave-safe bowl. Cover the bowl with cling wrap and microwave on high until the broccoli is tender-crisp, about 1 to 2 minutes. Set aside. Alternatively, steam the broccoli until tender-crisp.

Melt the butter with oil together in a large saucepan over medi\um-high heat until any foaming subsides.

Whisk in the flour, cooking and whisking continuously, for 1 minute.

Adjust the heat as needed to prevent the roux (fat and flour) mixture from becoming overly dark; it should be the color of light caramel.

Whisk in the milk, mustard, rosemary, and salt, constantly whisking, until thickened, about 1 to 2 minutes.

Remove from the heat and immediately whisk in the crumbled goat cheese along with three egg yolks until fully combined. Transfer the mixture to a large bowl.

Beat the five egg whites in another bowl with an electric or stand mixer on high speed until soft peaks begin to form.

Add the cream of tartar and continue beating egg whites until stiff peaks form.

Using a silicone spatula, gently fold half of the whipped egg whites into the milk, mustard, and roux mixture.

Gently fold in the remaining egg whites with the reserved broccoli just enough until no white streaks remain. Try not to over incorporate.

Transfer the mixture to the prepared ramekins or soufflé dish.

Bake in preheated oven until puffed, firm to the touch, and an instant-read thermometer inserted into the center reads 160°F (71°C), which takes about 20 minutes in ramekins or 30 minutes in a larger soufflé dish.

Serve the delicious fluffy soufflé immediately.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 169g (6.0 oz)
Amount per Serving
Calories 14158% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 4g 18%
Trans Fat 0g
Cholesterol 137mg 46%
Sodium 253mg 11%
Total Carbohydrate 2g 2%
Dietary Fiber 0g 1%
Sugars g
Protein 18g
Vitamin A 20% Vitamin C 33%
Calcium 11% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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