Tonight…I made my first soufflé. I’m not going to lie…it made me feel chef-y. Really, really chef-y.
Because soufflé’s can be tricky. They are picky. They are very, very, very difficult to master. And this recipe seemed easy enough…so I decided to give it a try.
The result? A light, airy, fluffy treat that made for a delicious dinner. It wasn’t perfect, but for my first soufflé, I’m quite happy with the results. It tasted phenomenal.
The recipe comes from Eating Well magazine, one of my favorites. And yeah…I’ll make this again in a heartbeat.
Recipe: Broccoli and Goat Cheese Souffle
Servings: 4-8
Time: Prep 25 minutes; Cook 20 minutes
Ingredients:
- 1-1/2 cups finely chopped broccoli florets
- 1 tablespoon butter
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons all-purpose flour (I used Better Batter Gluten-Free All Purpose)
- 1-1/4 cups low-fat milk (I used unsweetened almond milk)
- 1 teaspoon Dijon mustard
- 1/4 teaspoon dried rosemary
- 1/4 teaspoon salt
- 1/2 cup crumbled goat cheese
- 3 large eggs, separated
- 2 large egg whites
- 1/4 teaspoon cream of tartar
Directions:
Preheat oven to 375°F.
Coat four 10-ounce ramekins (or a 2- to 2 1/2-quart soufflé 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 soufflé 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 soufflé dish.
Serve immediately.
~*~*~
Easy. I was blown away by how easy this was to make. I was hoping mine would puff up a little more, but that will come with more practice. For now, so very happy with the results of this soufflé. My roommate and I both enjoyed the taste and the fluffy, airy texture. And the recipe…so clean. So amazing. And yeah…the perfect meal to end a busy day.
Go ahead. Don’t let the idea of a soufflé scare you. Give it a whirl. You might surprise yourself.
The Celiathlete 