As for butter versus margarine, I trust cows more than chemists. ~Joan Gussow

Broccoli + Goat Cheese Souffle and Roasted Blue Potatoes

This was my first souffle, so I didn’t really know what to expect. Honestly, I didn’t really have any expectations, and I think that helped to not be nervous to make what connotes a difficult dish. However, I would give myself and A- as it came out pretty darn good for the first time. Souffles are kind of like frittatas and quiches–you use the items you like or have around the house–peppers, cheese, sausage, bacon, vegetables, etc. And again, since I was going out of town, the broccoli and goat cheese had to be used up.

I used Deborah Madison’s recipe from Vegetarian Cooking for Everyone. Don’t feel intimidated–I will hold your hand and walk you through a not too difficult recipe (with pictures)–this dish will definitely impress your friends!


  • Butter, plus 2 tbsp freshly grated Parmesan for the dish
  • 1 1/4 cups milk
  • Aromatics: 1 bay leaf, several thyme sprigs, 2 thin onion slices
  • 3 tbsp butter
  • 3 tbsp flour
  • Pinch cayenne
  • 4 egg yolks
  • 1 cup crumbled, strong flavored goat cheese
  • 1 cup cooked and diced broccoli florets and peeled stems
  • 6 egg whites
  • Several plump thyme sprigs, leaves only
  • Salt and pepper to taste


  1. Preheat oven to 400 degrees F. Butter a 6-cup souffle dish or an 8-cup gratin dish and coat it with Parmesan. Heat the milk with the aromatics until it boils, Set aside to steep for 15 minutes, then strain.
  2. Melt the butter in a saucepan. When foamy, stir in the flour and cook over low heat for several minutes. Whisk in the milk all at once and stir vigorously for a minute or so as it thickens, then add 3/4 tsp salt, a few twists of pepper and the cayenne. Remove from heat. Beat in the egg yolks one at a time until well blended, then stir in the cheese. Don’t worry about getting it smooth.
  3. Beat the egg whites with a pinch of salt until they form firm peaks [I used an electric mixer], then stir a quarter of them into the base to lighten the mixture. Fold in the rest, transfer to the prepared dish, then put in the center of the oven and lower the heat to 375 degrees F. Bake for 30 minutes or until golden brown [and firm in the middle]. Remove, scatter the thyme over the top and serve immediately.

Buttered, parmesan souffle dish; thyme in the background

Heating the aromatics in the milk

Stirring in the flour with the milk and butter

Beating the egg whites

Stiff peaks

Folding in the egg whites

Ready to go in the oven


Liz with souffle, left over broccoli and roasted blue potatoes


One response

  1. Pingback: Recap of 5/9/2011 Menu « joyfulinthekitchengarden

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