Broccoli & Goat Cheese Souffle
Recipe from EatingWell

This elegant broccoli and goat cheese souffle will wow your family and friends. Souffles 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.

Broccoli & Goat Cheese Souffle

by 2  people

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  • 1 1/2  cups 
    finely chopped broccoli florets
  • 1   tablespoon 
  • 1   tablespoon 
    extra-virgin olive oil
  • 2   tablespoons 
    all-purpose flour
  • 1 1/4  cups 
    low-fat milk
  • 1   teaspoon 
    Dijon mustard
  • 1/4  teaspoon 
    dried rosemary
  • 1/4  teaspoon 
  • 1/2  cup 
    crumbled goat cheese
  • 3   
    large eggs, separated
  • 2   
    large egg whites
  • 1/4  teaspoon 
    cream of tartar
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.
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.

MAKE AHEAD TIP: Equipment: Four 10-ounce ramekins or a 2- to 2 1/2-quart souffle dish
Nutrition information
Per Serving: cal. (kcal) 254, Fat, total (g) 17, chol. (mg) 184, sat. fat (g) 8, carb. (g) 10, Monosaturated fat (g) 6, fiber (g) 1, pro. (g) 16, vit. A (IU) 1214.76, vit. C (mg) 17.71, sodium (mg) 398, Potassium (mg) 199, calcium (mg) 151.45, Other Carb () 0.5, Medium-Fat Meat () 2, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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