Broccoli Souffle

Serves: 4
Total Calories: 148


1 1/2 cups chopped broccoli florets
1/2 cup milk
2 tablespoons melted butter
2 tablespoons all purpose flour
1/2 teaspoon minced garlic
1/2 teaspoon salt
4 eggs separated
shredded Parmesan cheese


1. Place the broccoli, milk, butter, flour, garlic, salt, and egg yolks in a food processor or blender. Puee for 2 minutes or until smooth.
2. Whip the egg whites with an electric beater until stiff peaks form.
3. Fold the egg whites, half at a time, into the broccoli mixture until fully blended.
4. Transfer the mixture to an oiled 1 1/2 to 2 quart baking dish. Bake uncovered in a preheated 350°F oven for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Garnish with Parmesan cheese and serve.

Important tip
It is better to use a food processor than a blender for this dish. If you use a blender, the solids may get stuck above the blades. If this happens, turn off the blender and push the solids to the bottom with a wooden spoon. You may have to do this more than one time.

Nutritional Facts:

Serves: 4
Total Calories: 148
Calories from Fat: 82

This Broccoli Souffle recipe is from the Your Time to Cook Cookbook. Download this Cookbook today.

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