Broccoli Soufflé

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Vegetable soufflé can be served with the lighter kinds of meat, like roast chicken or veal. Carrot or spinach soufflé is just as easy to make if you cook and purée the vegetable first and then follow the method given in this recipe.


  • 450 g/1 lb fresh broccoli
  • 25 g/1 oz butter
  • 1 rounded tablespoon flour
  • 1.5 dl/½ pint milk
  • salt and freshly milled pepper
  • juice of ¼ lemon
  • 4 egg yolks
  • 5 egg whites


    Trim away the outer leaves and coarse stalks from the broccoli. Leave only the tender inner leaves and cut the heads in half if necessary. Add to a pan of boiling salted water and simmer for 15 minutes until tender. Draw off the heat, drain and mash or blend to a purée.

    Meanwhile, melt the butter in a large saucepan. Stir in the flour and cook over a low heat for 1 minute. Do not allow to brown. Gradually add the milk, stirring all the time to make a smooth sauce. Bring to the boil – at this stage the mixture will be very thick. Allow to cook for 2–3 minutes, then season with salt and pepper and stir in the lemon juice and broccoli purée. Beat the egg yolks into the sauce one at a time. Whisk the egg whites until stiff, then with a metal spoon gently fold into the mixture. Pour into a well-buttered 1 - litre (2 - pint) soufflé dish. Place in the centre of a moderate oven (180°C., 350°F., Gas Mark 4) and bake for 1 hour. Serve hot.