Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 70grams butter (save 20g melted butter for greasing)
- 1 handful white breadcrumbs, fine fresh
- 250grams broccoli florets
- 40grams plain flour
- 1 1/4 cup milk
- 1teaspoons smoked paprika
- 1/2teaspoons fresh nutmeg, grated
- 4 large eggs, separated
- 100grams creamy blue cheese, crumbled
- 1 pinch salt
- 1 pinch pepper
Method
Step 1 of 6
Brush 4 x 300 ml ramekins with melted butter and sprinkle with breadcrumbs to coat the base and sides.
Step 2 of 6
Blanch the broccoli in boiling water until almost tender, then pulse in a blender until smooth.
Step 3 of 6
Melt the butter in a pan, add the flour and cook for 2 minutes. Gradually add the milk, stirring continuously, and bring to the boil. Boil for 2 minutes, until very thick.
Step 4 of 6
Remove from the heat and stir in the spices and egg yolks. Season well and stir in the puréed broccoli and cheese.
Step 5 of 6
In a clean bowl, whisk the egg whites until stiff. Using a metal spoon, carefully fold the egg whites into the broccoli and cheese mixture.
Step 6 of 6
Pour into the ramekins, almost up to the rim. Run your finger around the inside edge of the ramekins to help the soufflés rise straight up. Bake on a preheated hot baking sheet in a preheated oven, 200°C for 8-10 minutes or until risen. Serve immediately.
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