Broccoli and blue cheese soufflé

Broccoli and blue cheese soufflé
  • Serves icon Serves 4
  • Time icon Takes 15 min to make and 18-20 min (individual) or 35-40 min (large) to cook

This rich soufflé makes a fantastic centrepiece to your vegetarian Christmas menu.

Nutrition: per serving

Calories
435kcals
Fat
31.9g (17.2g saturated)
Protein
21.8g
Carbohydrates
17.6g (4.5g sugars)
Salt
1.2g
Calories
435kcals
Fat
31.9g (17.2g saturated)
Protein
21.8g
Carbohydrates
17.6g (4.5g sugars)
Salt
1.2g

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.
  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.

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