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.
Broccoli & Goat Cheese Souffle
From EatingWell: May/June 2008
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.
13 Reviews for Broccoli & Goat Cheese Souffle
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.
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!
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.
you could also you fat free feta
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