Broccoli Soufflé
by Editorial Staff
Summary
| Prep Time | 1 hr 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 medium onion (s)
- 1 teaspoon oil
- 500 g broccoli
- 250 ml vegetable stock
- 30 g butter
- 25 g flour (wheat flour)
- 125 ml milk, lukewarm, low in fat
- 2 tablespoon heavy cream
- 4 egg (s), separated
- 100 g cheese (Gouda)
- salt and pepper
- nutmeg
- Butter or oil for greasing the molds
Print Recipe
Pin Recipe Instructions
- Dice the onions and sauté in the oil. Wash broccoli and cut into florets. Add the florets to the onions and sauté briefly. Top up with the vegetable stock, season and simmer gently for 15 minutes. Puree.
- Sauce: melt the butter in a saucepan. Stir in flour and sweat. Gradually add the lukewarm milk and stir until smooth. Bring roux to the boil briefly and remove from the hob. Whip egg yolks with cream. Dice Gouda.
- Put both in the roux. To taste.
- Beat egg whites until stiff and fold in.
- Fill into a pre-greased soufflé dish and bake immediately in a preheated oven at 200 ° C for 30-40 minutes.
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