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.

READER'S COMMENT:

"Love it! It also is great warmed up the next day. "

Create a Review

12 Reviews for Broccoli & Goat Cheese Souffle

11/11/2012

Anonymous

Recommends this recipe

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

Comments

04/12/2012

fruitbowlk

Recommends this recipe

Tasty, moist, blended favors.

very tasty, moist, and pleasing to look at.

Pros: easy to make, tasty, healthy

Comments

03/18/2012

Anonymous

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

Comments

11/21/2010

Anonymous

Love it! It also is great warmed up the next day.

Comments

10/04/2010

Anonymous

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.

Comments