Broccoli Soufflé

Jul 23, 20180 comments

Broccoli Soufflé


  • 200g Broccoli florets
  • 25g butter
  • 3 tbs flour
  • Ground sea salt
  • Cayenne pepper
  • 120ml milk
  • 2 jumbo eggs separated
  • Greased ramekins and dust with flour


  • Steam broccoli for 5 minutess and blend finely
  • Separate eggs and beat whites to firm peaks
  • Melt butter on medium heat
  • Add salt and pepper to flour, add butter mixing with wooden spoon until there are no lumps, add milk.
  • Keep over reduced heat for one minute and stir in broccoli puree. Add eggs yolks and stir rapidly until creamy.
  • Remove from heat and fold in egg whites with a metal spoon.
  • Spoon into ramekins, place them in dish with water and bake at 180⁰ for 25 minutes.
The Veg Box Company

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