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.
Ingredients (4 servings)
- 1½ cups finely chopped broccoli florets
- 1 tablespoon butter
1 tablespoon extra-virgin olive oil
2 tablespoons all-purpose flour
1¼ cups low-fat milk
1 teaspoon Dijon mustard
- ¼ teaspoon dried rosemary
- ¼ teaspoon salt
- ½ cup crumbled goat cheese
- 3 large eggs, separated
Eggs Large WhiteThru 12/24
- 2 large egg whites
Eggs Large WhiteThru 12/24
- ¼ teaspoon cream of tartar
Preparation (Ready in 45 min)
- Preheat oven to 375°F. Coat four 10-ounce ramekins (or a 2- to 2½-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°F, about 20 minutes in ramekins or 30 minutes in a souffle dish. Serve immediately.
*Equipment: Four 10-ounce ramekins or a 2- to 2½-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.
- Per serving: 248 calories17 g fat(8 g sat); 1 g fiber; 9 g carbohydrates; 16 g protein; 56 mcg folate; 164 mg cholesterol; 4 g sugars; 1535 IU vitamin A; 25 mg vitamin C; 172 mg calcium; 2 mg iron; 414 mg sodium; 324 mg potassium
- Nutrition Bonus: Vitamin C (42% daily value), Vitamin A (31% dv)
- Carbohydrate Servings: ½
- Exchanges: ½ other carbohydrate, 2 medium fat meat, 1 fat