Savoury Broccoli Cheese Souffle

Broccoli Cheese Souffle

Here is a basic souffle recipe that has worked several times for me. The broccoli can be substituted with spinach or any other vegetable, or any combination of vegetable and herbs. The vegetables must be cooked and thoroughly drained - even squeezed – before using. Just be sure that your final measurement is close to, but does not exceed, one cup. Also, while it helps to process the broccoli before using, it is not essential.

Savoury Broccoli Cheese Souffle

3 tbsp butter
3 tbsp flour
1 cup hot milk
1 cup grated aged cheddar
4 eggs, separated
1-2 tbsp nutritional yeast
1 tsp salt
1/2 tsp pepper
1 cup cooked, drained, chopped broccoli
1/2 tsp cream of tartar

Preheat oven to 425F. Grease a 1 1/2- to 2-quart souffle dish with butter and dust with breadcrumbs, cornmeal or cheese.

Melt butter over medium-low heat. Add flour and cook until frothy. Add hot milk and whisk until thickened. Remove from heat and stir in the cheddar.

Whisk yolks with nutritional yeast, salt and pepper. Add a scoop of cheese mixture to the yolks, then stir yolks into the cheese mixture.

Place the broccoli in a small food processor; add a spoonful of yolk mixture and process until fine. Add the processed broccoli to the yolk mixture and stir well. By this point, the mixture should be close to room temperature. Set aside.

Egg whites should also be close to room temperature. Beat whites with cream of tartar until soft peaks form. Fold 1/3 of whites into yolk mixture. Fold in remaining whites. Gently pour mixture into the prepared souffle dish. Take a sharp knife and cut a circle into the top approximately one inch in from the dish; this will (ideally) create a top-hat effect as it cooks.

Reduce oven to 375F. Place souffle in the oven and bake 25-30 minutes. Serve immediately.