Check out our How To section for tips on how to make your soufflés rise to occasion.
Ingredients
- 50g butter, plus extra melted butter for greasing
- Handful fresh fine white breadcrumbs
- 250g broccoli, thick stems removed
- 40g plain flour
- 300ml milk
- Good pinch of cayenne pepper
- Grated fresh nutmeg
- 4 large free-range eggs, separated
- 100g vegetarian blue cheese, crumbled
Method
- 1. Preheat the oven to 200°C/fan180°C/gas 6 and put a baking sheet in the oven to heat up. Brush a 15cm soufflé dish or 4 x 300ml ramekins with melted butter and sprinkle with breadcrumbs.
- 2. Blanch the broccoli in boiling water until almost tender, then pulse in a blender until smooth. Melt the butter in a pan, add the flour and cook for 2 minutes. Gradually add the milk, stirring, and bring to the boil. Boil for 2 minutes, until very thick.
- 3. Off the heat, stir in the spices and the egg yolks. Season well. Stir in the puréed broccoli and the cheese. Whisk the egg whites until stiff and mix a spoonful into the mixture to loosen, before gently folding in the rest. Pour into the dish or ramekins, almost up to the rim. Run a finger around the edge (check out our How To section for tips on how).
- 4. Bake on the hot baking sheet for 8-10 minutes or 25-30 minutes for a large one, then serve immediately with a salad.
Nutritional info
Per serving: 435kcals, 31.9g fat (17.2g saturated), 21.8g protein, 17.6g carbs, 4.5g sugar, 1.2g salt
Wine Recommendation
Plump for a fruity, appley Chenin Blanc, perhaps
from South Africa.