Lemon-Scented Broccoli Soufflé
.
Yield
6 servingsPrep
8 minCook
46 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¾ | pound |
broccoli florets
finely chopped |
|
| ⅓ | cup |
all-purpose flour
|
|
| 1 ½ | cups |
milk, 1%
|
* |
| ⅓ | cup |
sour cream, non-fat
|
|
| 1 | tablespoon |
lemon
rind, grated |
|
| ¾ | teaspoon |
salt
|
|
| 3 | each |
egg yolks
|
*
|
| 1 | clove |
garlic
minced |
|
| 6 | large |
egg whites
|
|
| 1 | x |
nonstick cooking spray
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 340.2 | g |
broccoli florets
finely chopped |
|
| 79 | ml |
all-purpose flour
|
|
| 355 | ml |
milk, 1%
|
* |
| 79 | ml |
sour cream, non-fat
|
|
| 15 | ml |
lemon
rind, grated |
|
| 3.8 | ml |
salt
|
|
| 3 | each |
egg yolks
|
*
|
| 1 | clove |
garlic
minced |
|
| 6 | large |
egg whites
|
|
| 1 | x |
nonstick cooking spray
|
* |
Directions
Preheat oven to 325°.
Cook broccoli in boiling water 4 minutes or until tender.
Drain.
Cool to room temperature on paper towels.
Lightly spoon flour into a dry measuring cup; level with a knife.
Combine flour and milk in a saucepan; stir well.
Bring to a boil over medium heat; cook 1 minute, stirring constantly.
Reduce heat to medium-low.
Stir in sour cream, rind, salt, yolks, and garlic; cook for 1 minute or until thick, stirring constantly.
Pour mixture into a large bowl, and stir in broccoli.
Beat the egg whites with a mixer at high speed until stiff peaks form.
Gently stir one-third of egg whites into broccoli mixture; fold remaining egg whites into broccoli mixture.
Spoon mixture into a 2-quart souffle dish coated with cooking spray.
Place on middle rack of oven.
Bake at 325° for 40 minutes.
Serve immediately.
