Wednesday, March 21, 2012

#197 Broccoli and Goat Cheese Souffle

The inspiration here is a soft fluffy dessert from my memories of sweet chocolate Souffles I ate in my childhood-the very best ones too. My Mom was one of the few cooks who ventured out to make as many elegant desserts as authentic dishes, and she did make a killer chocolate souffle! When she entertained at home, guests always complimented her on her souffles and desserts. But it wasn't until I tasted an authentic French version in Paris that I fell totally in love with Souffles. They were even more fluffier, lighter and chocolatier than Mom's.  I developed a whole new love for savory Cheese Souffles, and now I love them just as much as any other souffle. Although nothing beats Mom's well made Chocolate Souffle!!

On my venture for delicious meals everyday I look for recipes that are not too expensive or sinfully sweet desserts that do not include too many steps. The minimum fuss it takes, the less ingredients I need, more excitement goes into the baking process!  Inexpensive does not mean real cheap stuff. It's easy to find sales and pick up real flavorful cuts of meat and fresh produce with a little extra effort. While it lightens the budget, it also makes me happy!! I love goat cheese for its rich and creamy texture and a slightly tangy taste. A versatile flavor that goes well with many veggies and fruits. So, when I was at Costco last week, I picked up a fairly good double package of goat cheese. I know it was well worth the price, but how much goat cheese and tomato bruschettas can we eat in a week? When I found myself motivated enough to bake with it, I tranformed the leftover cheese into this light, delicate flavored savory souffle and I was proud of the impeccably soft product. My souffle was adapted from a healthy recipe source.......
I changed a few things around but the recipe is more or less the same.

1 1/2 cups finely chopped leftover broccoli florets
1 tablespoon butter
1 tablespoon olive oil
2 tablespoons all-purpose flour
1 1/4 cups low-fat milk
1 teaspoon Dijon mustard
1/4 teaspoon thyme
1/4 teaspoon salt
1/2 cup crumbled goat cheese
3 large eggs, separated
2 large egg whites
1/4 teaspoon cream of tartar

How to make this fluffy soft souffle:
1.Preheat oven to 375°F. Coat four 10-ounce ramekins and a small custard dish with cooking spray and place them on a baking sheet.
2.Place broccoli in a medium, microwave-safe bowl. Cover and microwave until the broccoli is tender-crisp, 1 to 2 minutes. Chop well and set aside to cool.
3.Melt butter and oil in a large saucepan over medium-high heat. Whisk in flour and cook, whisking, for 1 minute. Adjust heat as needed to prevent the
mixture from getting too dark; it should be the color of caramel. Add milk, mustard, thyme and salt and cook, whisking constantly, until thickened, 1 to 2
minutes. Remove from heat and immediately whisk in goat cheese and 3 egg yolks until well combined. Transfer to a large bowl.

4.Beat the 5 egg whites in a medium bowl with an electric mixer on high speed until soft peaks form. Add cream of tartar and continue beating until stiff peaks form. Using a rubber spatula, gently fold half of the whipped whites into the milk mixture. Gently fold in the remaining egg whites and the reserved broccoli just until no white streaks remain. Transfer to the prepared ramekins or soufflé dish.
5.Bake until puffed, firm to the touch and an instant-read thermometer inserted into the center registers 160°F, about 20 minutes in ramekins or 30 minutes in a soufflé dish. Serve immediately.


  1. Really need to get my act together and make a soufflé - I think the fact that they all collapse within minutes of removing from the oven would make me too sad :D Looks like a lovely dish though!

  2. how beautiful and how perfect for kids and guests! I have done a casserole with broc and cheese before but not a souffle! GENIUS

  3. The souffle looks very puffy and light. Very clever of you to add broccoli.
    Malli, its your name hunh1,I have some awards at my place in today's post @

  4. Hey thanks foodie friends:) Thanks Balvinder---I am honored!!


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