Broccoli Soufflé

This basic soufflé recipe works with lots of different vegetables, so Grandma often varied them. She sometimes used 2 cups chopped cooked spinach or chard instead of broccoli, and occasionally used chopped cooked squash or zucchini.

Photo by cwyorkiex3 w.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

Servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 3

    tablespoons butter

  • 3

    tablespoons all-purpose flour

  • 1

    cup milk

  • 1

    teaspoon lemon juice

  • 1

    teaspoon salt

  • 1/4

    teaspoon ground nutmeg

  • 2

    cups chopped cooked broccoli

  • 4

    large eggs, separated

Directions

1.Preheat the oven to 425ºF. 2.Melt butter in a large saucepan over medium heat. Stir in flour. Add the milk gradually, stirring continually. Cook, stirring continually, until smooth and thickened. Remove from heat. 3.Add lemon juice, salt and nutmeg and mix well. Stir in broccoli. Let stand to cool. 4.Beat egg yolks in a small bowl. Stir into the broccoli mixture. 5.Beat egg whites until stiff peaks form. Fold into the cooled broccoli mixture. Spoon into a 1-quart baking dish. 6.Bake until soufflé is set and golden, about 25 minutes. (Soufflé will rise, then fall during baking.)

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