Ingredients with Measurements:
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 2 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 4 large eggs, separated
- 2 cups chopped cooked broccoli
- 2 cups shredded Emmentaler cheese
Special equipment needed:
- 2-quart souffle dish
- Electric mixer
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Melt the butter in a saucepan over medium heat.
3. Add the flour and whisk until smooth.
4. Gradually add the milk, whisking constantly.
5. Cook the mixture for 5-7 minutes, stirring constantly, until thickened.
6. Remove the saucepan from heat and stir in the salt, pepper, and nutmeg.
7. Beat the egg yolks in a small bowl and gradually stir them into the sauce.
8. Add the broccoli and cheese to the sauce and stir until well combined.
9. In a separate bowl, beat the egg whites with an electric mixer until stiff peaks form.
10. Gently fold the egg whites into the broccoli mixture.
11. Pour the mixture into the souffle dish.
12. Bake for 35-40 minutes or until the souffle is puffed and golden brown.
13. Serve immediately.
- Time:
Preparation time: 20 minutes
- Cooking time: 35-40 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 423
- Fat: 32g
- Carbohydrates: 13g
- Protein: 20g
- Fiber: 2g
Substitutions for ingredients:
- Broccoli can be substituted with cauliflower or asparagus.
- Emmentaler cheese can be substituted with Gruyere or Swiss cheese.
Variations:
- Add diced ham or cooked bacon to the souffle mixture for a meaty version.
- Add chopped herbs such as parsley or chives for extra flavor.
Tips and tricks:
- Use room temperature eggs for best results.
- Be gentle when folding in the egg whites to prevent the mixture from deflating.
- Do not open the oven door while the souffle is baking to prevent it from collapsing.
Storage instructions:
- Leftover souffle can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the souffle in the oven at 350°F for 10-15 minutes or until heated through.
Presentation ideas:
- Serve the souffle on a decorative platter with a garnish of fresh herbs.
Garnishes:
- Fresh herbs such as parsley or chives.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Mixed green salad with vinaigrette dressing.
- Roasted asparagus or Brussels sprouts.
Troubleshooting advice:
- If the souffle does not rise properly, check that the egg whites were beaten to stiff peaks and that the oven temperature was correct.
Food safety advice:
- Make sure to cook the broccoli thoroughly before adding it to the souffle mixture.
Food history:
- Souffles originated in France in the 18th century and were popularized in the 19th century.
Flavor profiles:
- Creamy, cheesy, and slightly nutty.
Serving suggestions:
- Serve as a main dish for brunch or dinner.
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Region: Swiss