This elegant broccoli and goat cheese soufflé will wow your family and friends. Soufflés are surprisingly easy to make--the only trick is getting them on the table before they deflate. Serve with: A tomato-and-fennel salad and, for dessert, fresh strawberries drizzled with balsamic vinegar. Source: EatingWell Magazine, May/June 2008

EatingWell Test Kitchen
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Ingredients

Directions

  • Preheat oven to 375 degrees F. Coat four 10-ounce ramekins (or a 2- to 2 1/2-quart souffle dish) with cooking spray and place them on a baking sheet.

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  • Place broccoli in a medium, microwave-safe bowl. Cover and microwave until the broccoli is tender-crisp, 1 to 2 minutes. Set aside.

  • Melt butter and oil in a large saucepan over medium-high heat. Whisk in flour and cook, whisking, for 1 minute. Adjust heat as needed to prevent the mixture from getting too dark; it should be the color of caramel. Add milk, mustard, rosemary and salt and cook, whisking constantly, until thickened, 1 to 2 minutes. Remove from heat and immediately whisk in goat cheese and 3 egg yolks until well combined. Transfer to a large bowl.

  • Beat the 5 egg whites in a medium bowl with an electric mixer on high speed until soft peaks form. Add cream of tartar and continue beating until stiff peaks form. Using a rubber spatula, gently fold half of the whipped whites into the milk mixture. Gently fold in the remaining egg whites and the reserved broccoli just until no white streaks remain. Transfer to the prepared ramekins or souffle dish.

  • Bake until puffed, firm to the touch and an instant-read thermometer inserted into the center registers 160 degrees F, about 20 minutes in ramekins or 30 minutes in a souffle dish. Serve immediately.

Tips

Equipment: Four 10-ounce ramekins or a 2- to 2 1/2-quart souffle dish

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

248 calories; 16.8 g total fat; 8.1 g saturated fat; 164 mg cholesterol; 414 mg sodium. 324 mg potassium; 8.7 g carbohydrates; 0.9 g fiber; 4 g sugar; 15.6 g protein; 1535 IU vitamin a iu; 25 mg vitamin c; 56 mcg folate; 172 mg calcium; 2 mg iron; 27 mg magnesium;

Reviews (14)

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15 Ratings
  • 5 star values: 2
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
09/28/2015
Excellent and my kids love it When I first made this I hadn't made a souffle before and I was so pleased by how well it came out. An unexpected bonus: my kids loved it! they are age 7 and 9 and they ask me to put it on the weekly menu. It is a big family favorite. Note that for 4 of us I have to double the recipe. Pros: Tastes great looks elegant Cons: Takes a while to prepare Read More
Rating: 4 stars
06/10/2014
Totally red! I made this as a treat yesterday but I want to make sure no one thinks it is healthy! There are way too many yellows and unless you use low fat cheese all the cheese is red. My family is losing weight using www.kurbo.com just like everyone else around us and all of my friends agreed that this recipe has too many reds. Read More
Rating: 5 stars
11/11/2012
Fast and delicious This is a fantastic recipe super easy and delicious we've made it dozens of times now its great with whole grain bread from the bakery and a salad. A fast elegant dinner and the leftovers heat well the next day for lunch. Pros: Easy Cons: You really need to own ramekins which some people may not have in kitchen Read More
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Rating: 3 stars
04/12/2012
Tasty moist blended favors. very tasty moist and pleasing to look at. Pros: easy to make tasty healthy Read More
Rating: 1 stars
03/18/2012
No wow factor for me I prepared my first souffle today using this recipe. I was very excited especially at the moment I saw my souffle raising in the oven. It looked beautiful! I served it to my boyfriend and both our verdicts are similar the dish was bland not so great as it looked the portion was too big for two people and we have leftover for tomorrow. We added salt and pepper and ate it with yoghurt. Unfortunately I will not repeat that dish - I will try other souffle recipes hoping the next one will be fantastic.... Pros: Easy to make little time needed for preparation Cons: Bland I would epect more flavours Read More
Rating: 4 stars
10/30/2011
This was my first souffle. Easier to make than I thought and was a nice first course to a nice dinner. I would not make this particular one again though. The rosemary is too much it overpowers. The broccoli is also pretty strong. I was expecting the goat cheese to really stand out and it didn't due to the other strong flavors. It baked up really nice (about 35 min in a large souffle dish) looked pretty and had a wonderful texture just not the flavors I was expecting. Read More
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Rating: 4 stars
10/30/2011
I love this dish and have made it many times. The goat cheese and rosemary complement each other beautifully. I serve it with tomato-fennel salad as suggested. Read More
Rating: 4 stars
10/30/2011
Any suggestions for a goat cheese substitute that has less total fat? Read More
Rating: 4 stars
10/30/2011
you could also you fat free feta Read More
Rating: 4 stars
10/30/2011
I made this recipe this week for dinner. I used an herbed goat cheese so I skipped the rosemary. I also couldn't find my cream of tartar so I skipped it. It turned out great! My carnivorous husband even liked this meat free meal. Read More
Rating: 4 stars
10/30/2011
My husband made this for dinner and it was his first attempt at a souffle and it came out perfect. We just wish we had place a collar around the top to keep it from spilling over but it still was good and only a little spilled onto the pan. You do have to eat it immediately as it starts to deflate soon. It was delicious! Read More
Rating: 4 stars
10/30/2011
Even after reading the reviews I was still very nervous to make a souffle. But it came out as good as the picture. A few things to mention: first the recipe didn't say how high to fill the souffle dish so I piled them up above the rim and they turned out nice and puffy. Also I used little ramekins and they were added a delicate touch to the presentation. I couldn't really take the rosemary and I think it could have used a bit more salt and a touch of pepper. Overall it was pretty good. I'd make it again. Read More
Rating: 4 stars
10/29/2011
This tasted OK the goat cheese was sometimes overpowering in certain bites but others not. I used a large souffle dish not the ramekins. I cooked it for 30 minutes and used a thermometer to check to make sure it got up to temperature. It was at 160 degrees but the middle was runny. It still tasted OK and the top was quite brown but maybe wait for it to get to 165 degrees. It said serve immediately so I didn't let it sit. It looked really nice but I wont be making it again. Could use more salt and some pepper. Read More
Rating: 4 stars
10/29/2011
Love it! It also is great warmed up the next day. Read More