Cheese Soufflé with Broccoli and Spring Onions Recipe:
A comforting egg and cheese soufflé with the goodness of broccoli and spring onions, heavenly!
The prayers are answered and the bright Sunshine winter mornings are back so I baked a Cheese soufflé with broccoli and spring onions. That made absolutely no sense, did it, well let me narrate my lazy Sunday morning story and things will fall in place.
The spirits restored and the overload of pending cleaning works is finally settled. With no one at home it was ‘my time’ now, a cup of that strong black coffee, some delicious biscotti and that unread novel perched on my sunlit terrace. It was only after having read through at least 100 pages of the book that I realised it was already past noon on a Sunday and I had nothing for lunch leave aside the regular brunch post for the site. So I rushed back into the kitchen and opened the fridge to find a stock of fresh winter greens and favourite ingredient the eggs. A cheese soufflé was an idea that came easy and was certainly in line with the mood, soulful, comforting deliciousness.
Ingredients (Serves 2-3):
- 3 large eggs, yolk and white separated
- ½ cup grated parmesan cheese (or cheddar or blue cheese or any other)
- 2 tbsp butter, aprox 50 gms and extra to brush the ramekins
- 3 tbsp plain flour
- 3/4th cups milk, aprox 200 ml
- 5-6 small florets of Broccoli, aprox 100 gms
- 2 spring onion greens, chopped
- A little parsley, chopped, aprox 1 tbsp
- Salt and pepper to dress
- Preheat the oven to 180OC.. Brush 4 small ramekins with butter or a single 5inch baking dish and keep aside.
- Soak the broccoli florets in boiling hot water with salt for 3-4 mins, drain, chop and keep aside.
- Now melt the butter in a small pan, stir in the flour and cook for just a minute. Simmer and add the milk, mix well with a whisk to ensure that no lumps are formed. Allow o simmer for 2-3 mins or until you get a thick white sauce
- Remove from heat and stir in the egg yolks, parsley, chopped broccoli and spring onion greens and grated parmesan saving a little for final sprinkle on top.
- Now beat the egg whites until stiff, and then just fold into the above mixture in three batches. Just lightly fold and try not to break the airiness of the egg whites.
- Divide the mixture between the prepared ramekins, sprinkle the remaining cheese on top and bake for 20 mins in the preheated oven, or an extra 5 mins if baking in a single dish. It should be golden browned on top and well risen and cooked through the centre, so bake a few mins extra if required.
- Carefully remove the ramekins from the oven as it would e really hot, allow resting for a couple of mins and just dig in straight while the Cheese soufflé is warm.
Dos and Don’ts:
- Add herbs of your choice, oregano or chives, even the dried dressings are good.