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Broccoli Souffles

Serves 4
Broccoli Souffles
  • 3 tbsp butter, plus extra for greasing
  • 3 tbsp all-purpose flour
  • 1 cup (250 ml) milk
  • pinch of grated nutmeg
  • salt and cayenne pepper
  • 4 cups (375 g) broccoli florets
  • 3-4 shallots, finely chopped
  • 2 tbsp grated Parmesan cheese
  • 4 egg yolks
  • 1 1/2 cups (175 g) crumbled blue cheese
  • 6 egg whites
  • * 4 1-cup (250-ml)
  • souffle dishes


  1. Melt 2 tbsp butter in a large pan, add the flour, and cook, stirring, for 1 minute. Remove from the heat, gradually blend in the milk, then bring to a boil, stirring, until thickened. Add the nutmeg and salt and cayenne pepper to taste. Leave to cool for 10 minutes.
  2. Steam the broccoli for 2-3 minutes, until just tender. Rinse in cold water, then chop coarsely.
  3. Heat the remaining butter in a pan, add the shallots, and cook gently for 3 minutes or until soft.
  4. Prepare the souffle dishes.
  5. Beat the egg yolks and add to the cooled sauce with the broccoli, shallots, and blue cheese.
  6. Whisk the egg whites until they form stiff but not dry peaks. Stir 1-2 tbsp of the egg whites into the broccoli mixture, then fold in the remaining egg whites.
  7. Pour the mixture into the souffle dishes. Bake the souffles in the top half of a 350癋 (ISO癈) oven for 30 minutes. Serve the souffles immediately.
Broccoli Souffles

Preparing the souffle dishes

Butter the bottoms and sides of the souffle dishes. Sprinkle with a thin layer of grated Parmesan cheese.