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May 18, 2010 / Sarah

National Cheese Souffle Day


I was a little apprehensive about making a cheese souffle.  While my chocolate souffles were tasty, they weren’t exactly puffy.  I mentally prepared myself for the same mistake with the cheese souffle.  And in an effort to get a somewhat decent picture before they completely deflated, I had my camera and tripod ready to go before hand so I didn’t waste any of those precious couple minutes of puffiness.  While I still wish I had a better picture, I guess this will do!

I had read a review of this recipe that said that the rosemary overpowered the goat cheese, but I like my goat cheese to be herby so I thought the balance was perfect!  These make for a light dinner when served with a salad and homemade vinaigrette or they could be made in 6 smaller ramekins (6 ounce) for appetizers.  I have smaller ramekins so I served two per person with a salad for dinner.

Goat Cheese and Broccoli Souffle
Adapted from Eating Well

1 1/2 cups finely chopped broccoli florets
1 tablespoon light margarine
1 tablespoon extra-virgin olive oil
2 tablespoons all-purpose flour
1 1/4 cups skim milk
1 teaspoon Dijon mustard
1/4 teaspoon dried rosemary
1/4 teaspoon salt
1/2 cup crumbled goat cheese
3 large egg yolks
5 large egg whites
1/4 teaspoon cream of tartar

  1. Preheat oven to 375°F. Coat six 6-ounce ramekins with cooking spray and place them on a baking sheet.
  2. Place broccoli in a medium, microwave-safe bowl. Cover with wax paper and microwave until the broccoli is tender-crisp, 1 to 2 minutes. Set aside.
  3. Melt margarine and oil in a large saucepan over medium-high heat. Whisk in flour and cook, whisking, for 1 minute.  Add milk, mustard, rosemary, and salt and cook, whisking constantly, until thickened, about 3 minutes. Remove from heat and immediately whisk in goat cheese and egg yolks until well combined.
  4. Beat the 5 egg whites in a medium bowl with a hand 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 until no white streaks remain. Transfer to the prepared ramekins.
  5. Bake until puffed and firm to the touch, about 20 minutes. Serve immediately.
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