Special Diet

Broccoli and Blue Cheese Soufflés

cook 30 mins
  • 50 g (2 oz) butter, plus extra melted butter for greasing
  • handful of fine fresh white breadcrumbs
  • 250 g (8 oz) broccoli florets
  • 40 g (1 1/2 oz) plain flour
  • 300 ml (1/2 pint) milk
  • 1 teaspoon smoked paprika
  • grated fresh nutmeg
  • 4 large eggs, separated
  • 100 g (3 1/2 oz) creamy blue cheese, crumbled
  • salt and pepper
  • Brush 4 x 300 ml (1/2 pint) ramekins with melted butter and sprinkle with breadcrumbs to coat the base and sides.
  • Blanch the broccoli in boiling water until almost tender, then pulse in a blender until smooth.
  • 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.
  • Remove from the heat and stir in the spices and egg yolks. Season well and stir in the puréed broccoli and cheese.
  • In a clean bowl, whisk the egg whites until stiff. Using a metal spooon, carefully fold the egg whites into the broccoli and cheese mixture.
  • 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 (400°F), Gas Mark 6, for 8–10 minutes or until risen. Serve immediately.
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