Broccoli Spinach Souffle Recipes

ROYAL BROCCOLI SOUFFLE

Steps:

• Let egg whites stand at room temperature 30 minutes. Grease a 1-1/2-qt. souffle dish; dust lightly with flour., Preheat oven to 350°. Microwave broccoli and water, covered, on high until broccoli is tender, 2-3 minutes. Let stand for 5 minutes; drain. Pulse broccoli in a food processor until blended., In a small saucepan, melt butter over medium heat. Stir in flour and cayenne pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Transfer to a large bowl; stir in cheese, mustard, salt, pepper and broccoli. Whisk a small amount of hot mixture into egg yolk; return all to bowl, whisking constantly. Cool slightly., In another bowl, beat egg whites with cream of tartar until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into broccoli mixture until no white streaks remain. Fold in remaining egg whites. Transfer to prepared dish. Bake until top is puffed and center appears set, 30-35 minutes. Serve immediately.

BROCCOLI SOUFFLE

Steps:

• Preheat oven to 350 degrees. Cook chopped broccoli then set aside. Melt butter in saucepan, stir in flour and cook over high heat for 2 minutes. Remove from heat. Add milk, whisk vigorously. Return to heat, stirring until thick and smooth, continue to stir while adding cheese and spices. Remove from heat and add beaten egg yolks little by little -- do not boil or mixture will curdle. Add drained broccoli and set the mixture aside. Beat the cream of tartar with the egg whites with until they are stiff. Fold in 1/3 of the whites to the broccoli mixture. Fold in the remaining egg whites.
• Pour mixture into an 8 cup buttered souffle dish and bake in the preheated 350-degree oven for 45 minutes.

BROCCOLI-SPINACH SOUFFLE

Steps:

• 1. Cook spinach and broccoli in a steamer basket. Drain in a colander for at least one hour. Mix in large bowl broccoli, spinach, sour cream, cheese and onion soup mix. Mix well. Spread in a glass baking dish approximately 9 x9-inches. Bake at 350 degrees in a preheated oven for 30 minutes or until heated through and lightly brown on top.

SPINACH AND CHEDDAR SOUFFLE

Steps:

• Preheat the oven to 400 degrees F. Butter the inside of a 6 to 8-cup souffle dish (6 1/2 to 7 1/2 inches in diameter by 3 1/2 inches deep) and sprinkle evenly with Parmesan.
• Melt the butter in a small saucepan over low heat. With a wooden spoon, stir in the flour and cook, stirring constantly, for 2 minutes. Off the heat, whisk in the hot milk, the nutmeg, cayenne, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook over low heat, whisking constantly, for 1 minute, until smooth and thick.
• Off the heat, while still hot, whisk in the egg yolks, one at a time. Stir in the Cheddar, 1/4 cup of Parmesan and the spinach and transfer to a large mixing bowl.
• Put the egg whites, cream of tartar, and a pinch of salt in the bowl of an electric mixer fitted with the whisk attachment. Beat on low speed for 1 minute, on medium speed for 1 minute, then finally on high speed until they form firm, glossy peaks.
• Whisk one quarter of the egg whites into the cheese sauce to lighten and then fold in the rest. Pour into the souffle dish, then smooth the top. Draw a large circle on top with the spatula to help the souffle rise evenly, and place in the middle of the oven. Turn the temperature down to 375 degrees F. Bake for 30 to 35 minutes (don't peek!) until puffed and brown. Serve immediately.

SPINACH SOUFFLE

Steps:

• Wash and trim spinach, leaving the water that clings to the leaves. Place in a large skillet and steam just until wilted, about 3-5 minutes. Drain and chop; set aside. Melt butter in a small saucepan over medium heat. Blend in flour and pepper; cook and stir until bubbly. Slowly add milk; bring to a boil, stirring constantly. Cook and stir 1 minute. Remove from the heat. Stir in onion, salt and nutmeg. In a large bowl, beat egg whites until soft peaks form. In another bowl, beat egg yolks until thick and lemon-colored; stir into white sauce. Gently fold into egg whites along with spinach. Pour into a greased 1-1/2-qt. casserole or souffle dish. Place casserole in a larger pan; fill larger pan with 1 in. of water. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted halfway between the center and edge comes out clean. Serve immediately.

EASY SPINACH SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl whisk together egg, milk, cheese, garlic, salt and pepper. Fold in spinach. Place in a small casserole dish.
• Bake in preheated oven for 20 minutes, or until lightly set.
• NOTE: If you are in a hurry, use a microwave safe casserole dish, cover with plastic wrap, and cook on high for 3 minutes. Release the steam, recover, and cook on high for another 3 minutes. Enjoy!

BROCCOLI SOUFFLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 2 to 4 minutes.
• Melt margarine in a saucepan over medium heat. Add flour and stir until mixed. Slowly add the milk, stirring to prevent lumps. Cook until white sauce is thickened, about 10 minutes.
• Combine broccoli, eggs, mayonnaise, and onion in a baking dish; cover with white sauce and stir to combine.
• Bake in preheated oven for 30 minutes. Sprinkle Cheddar cheese on top and bake until set, about 15 minutes more.

FLORENCE-INSPIRED SOUFFLE

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. , In a food processor, process croutons until ground. Sprinkle evenly onto the bottom and 1 in. up the sides of a greased 2-qt. souffle dish; set aside., In a large saucepan, saute the onion, red pepper and prosciutto in oil for 3-5 minutes or until vegetables are crisp-tender. Add spinach and garlic; cook just until spinach is wilted. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. , Transfer to a large bowl. Stir a small amount of hot mixture into egg yolk; return all to the bowl, stirring constantly. Cool slightly., Add cream of tartar to egg whites; beat until stiff peaks form. Fold into vegetable mixture. Transfer to prepared dish; sprinkle with cheese. , Bake at 350° for 35-40 minutes or until top is puffed and center appears set. Serve immediately.

DECADENT BROCCOLI SOUFFLE

Steps:

• Separate eggs; let stand at room temperature for 30 minutes. Grease a 2-1/2-qt. souffle dish with 1 tablespoon butter; set aside., Cut broccoli into florets; peel and chop stems. Place broccoli in a steamer basket; place in a Dutch oven over 1 in. of water. Bring to a boil; cover and steam for 4-6 minutes or until crisp-tender., In a large saucepan, melt remaining butter. Stir in the flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add 1-1/2 cups cheese and mustard; stir until cheese is melted., Remove from the heat. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Stir in broccoli. Allow to cool slightly., In a large bowl, beat egg whites until stiff peaks form. With a spatula, stir a fourth of the egg whites into broccoli mixture until no white streaks remain. Fold in remaining egg whites until combined. Transfer to prepared dish. Sprinkle with remaining cheese and bread crumbs., Bake at 350° for 35-40 minutes or until the top is puffed and center appears set. Let stand for 15 minutes before serving.