Broccoli Goat Cheese Soufflé
This sophisticated soufflé will wow your family and friends. Soufflés are not that difficult to make; just make sure to get them onto the table straight away before they begin to deflate.
Yield
4 servingsPrep
10 minCook
25 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
broccoli florets
finely chopped |
|
| 1 | tablespoon |
butter
|
|
| 1 | tablespoon |
olive oil, extra-virgin
|
|
| 2 | tablespoons |
all-purpose flour
|
|
| 1 ¼ | cups |
milk, low-fat
|
|
| 1 | teaspoon |
dijon mustard
|
|
| ¼ | teaspoon |
rosemary leaves
dried |
|
| ¼ | teaspoon |
salt
|
|
| ½ | cup |
goat (chevre) cheese
crumbled |
*
|
| 3 | large |
eggs
separated |
|
| 2 | large |
egg whites
|
|
| ¼ | teaspoon |
cream of tartar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
broccoli florets
finely chopped |
|
| 15 | ml |
butter
|
|
| 15 | ml |
olive oil, extra-virgin
|
|
| 3E+1 | ml |
all-purpose flour
|
|
| 296 | ml |
milk, low-fat
|
|
| 5 | ml |
dijon mustard
|
|
| 1.3 | ml |
rosemary leaves
dried |
|
| 1.3 | ml |
salt
|
|
| 118 | ml |
goat (chevre) cheese
crumbled |
*
|
| 3 | large |
eggs
separated |
|
| 2 | large |
egg whites
|
|
| 1.3 | ml |
cream of tartar
|
|
Directions
Preheat your oven to 375℉ (190℃) F.
For individual soufflés, grease four 10-ounce (300 ml) ramekins with butter or cooking spray and place ramekins onto a baking sheet. For one large soufflé, use a 2 to 2 ½ quart (liter) soufflé dish.
Place the broccoli into a microwave-safe bowl. Cover the bowl with cling wrap and microwave on high until the broccoli is tender-crisp, about 1 to 2 minutes. Set aside. Alternatively, steam the broccoli until tender-crisp.
Melt the butter with oil together in a large saucepan over medi\um-high heat until any foaming subsides.
Whisk in the flour, cooking and whisking continuously, for 1 minute.
Adjust the heat as needed to prevent the roux (fat and flour) mixture from becoming overly dark; it should be the color of light caramel.
Whisk in the milk, mustard, rosemary, and salt, constantly whisking, until thickened, about 1 to 2 minutes.
Remove from the heat and immediately whisk in the crumbled goat cheese along with three egg yolks until fully combined. Transfer the mixture to a large bowl.
Beat the five egg whites in another bowl with an electric or stand mixer on high speed until soft peaks begin to form.
Add the cream of tartar and continue beating egg whites until stiff peaks form.
Using a silicone spatula, gently fold half of the whipped egg whites into the milk, mustard, and roux mixture.
Gently fold in the remaining egg whites with the reserved broccoli just enough until no white streaks remain. Try not to over incorporate.
Transfer the mixture to the prepared ramekins or soufflé dish.
Bake in preheated oven until puffed, firm to the touch, and an instant-read thermometer inserted into the center reads 160°F (71°C), which takes about 20 minutes in ramekins or 30 minutes in a larger soufflé dish.
Serve the delicious fluffy soufflé immediately.
