BROCCOLI SOUFFLE
Passed down through the generations, this broccoli souffle recipe has become a holiday staple in our family. A savory taste with a crispy cheese topping makes it a sure win.
Provided by Heather
Categories Side Dish Vegetables Broccoli
Time 1h10m
Yield 10
Number Of Ingredients 9
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.
Nutrition Facts : Calories 224.7 calories, Carbohydrate 6.4 g, Cholesterol 69.3 mg, Fat 20.1 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 4.5 g, Sodium 227.2 mg, Sugar 2.2 g
BROCCOLI SOUFFLE WITH MUSHROOM SAUCE
Provided by jesse
Time 45m
Yield 6
Number Of Ingredients 18
Steps:
- Cook broccoli following package directions. Drain very thoroughly. Chop any large pieces. Add butter to broccoli and cook and stir over high heat until butter is melted and moisture is evaporated. Reserve 2 tablespoons of broccoli. Blend in flour and salt, add milk all at once. Cook and stir over medium heat until mixture thickens and bubbles. Remove from heat and stir in grated Parmesan cheese. Beat egg yolks until thick and lemon-colored. Add broccoli to egg yolks, stirring constantly. When mixed, pour over eggs whites and fold together thoroughly. Pour into an ungreased 1 quart souffle dish. Bake at 350 degrees F for 20 minutes. Ring souffle top with reserved broccoli and bake 15 minutes longer or until knife inserted comes out clean. Meanwhile, melt butter in a saucepan and saute mushrooms until lightly browned. Blend in flour and salt and pepper. Add chicken broth (may add extra water if needed) and cook, stirring, until sauce is boiling. Reduce heat to medium and cook, stirring, 1 to 2 minutes more until sauce is a bit thickened. Serve hot with Broccoli Souffle.
DECADENT BROCCOLI SOUFFLE
I combine fresh broccoli with cheddar cheese for a stunning side dish that appeals to everyone...even kids!-Elaine Luther, Homosassa, Florida
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 10 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 205 calories, Fat 14g fat (9g saturated fat), Cholesterol 102mg cholesterol, Sodium 321mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 4g fiber), Protein 12g protein.
CREAMY BROCCOLI MUSHROOM SOUP
Make and share this Creamy Broccoli Mushroom Soup recipe from Food.com.
Provided by PalatablePastime
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In a stock pot, heat the oil and add the onion, cooking until translucent, then add the thyme and garlic.
- Season with salt, freshly ground black pepper, cayenne pepper and thyme leaves, and immediately add the stock; stir.
- Bring stock to a boil, and add broccoli and mushrooms. Cover, lower heat to simmer and cook, stirring occasionally, for about 10-15 or until broccoli becomes tender (depends on the size of the broccoli pieces).
- Whisk flour and paprika into a small bowl along with the evaporated milk. Stir into soup, and raise heat, stirring constantly. When soup comes to a boil, if your soup is thick as you like it finish by adding the cream and removing from heat. If it's a little thin for you, whisk some more flour in the heavy cream and add that, stirring until it boils and thickens.
Nutrition Facts : Calories 229.9, Fat 16.5, SaturatedFat 7.9, Cholesterol 43.6, Sodium 82.3, Carbohydrate 15.3, Fiber 1, Sugar 1.6, Protein 7.5
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 SOUFFLE WITH MAYONNAISE
This rich, cheesy souffle is great as a side dish and totally works for getting the kids to eat broccoli!
Provided by Michellelauren
Categories Side Dish Vegetables Broccoli
Time 1h15m
Yield 10
Number Of Ingredients 7
Steps:
- Beat Cheddar cheese, mayonnaise, and eggs together in a bowl. Add soup and mix. Stir in broccoli. Pour into a baking dish and let stand 15 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven for 30 minutes. Add onions and almonds to the top of the souffle and return it to the oven. Continue baking until golden on top, about 15 minutes more.
Nutrition Facts : Calories 492.9 calories, Carbohydrate 17.7 g, Cholesterol 60 mg, Fat 43 g, Fiber 3 g, Protein 9.8 g, SaturatedFat 9.9 g, Sodium 593.7 mg, Sugar 2.1 g
CREAM OF BROCCOLI SOUP WITH WILD MUSHROOMS
Provided by Frédy Girardet
Categories Soup/Stew Milk/Cream Blender Food Processor Chicken Mushroom Broccoli Fall
Yield Makes 4 servings
Number Of Ingredients 7
Steps:
- Preparation
- 1. Cut off the broccoli florets and use only these for the soup. Wash and drain them. To make a vivid green soup, cook the florets, uncovered, in a large amount of boiling salted water for 5 minutes, until very well cooked. Drain, refresh in cold water so that they keep their color, and drain thoroughly.
- 2. Cut off and discard the earthy ends of the mushroom stalks. If you are using cèpes, simply wipe the caps with a cloth; wash all the other mushrooms briefly under running water.
- 3. Cut large mushrooms into approximately 1/8-inch slices, medium-sized mushrooms into quarters, and leave small ones whole. Place in an airtight container and keep cool.
- 4. Bring the chicken stock to a boil, pour it over the broccoli, and purée in a blender or a food processor. Pour the purée into a saucepan, add the cream, and season with salt and pepper. Strain the cream of broccoli through a fine sieve, and return it to the saucepan.
- 5. Peel the shallot and chop it very finely. Place in an airtight container and keep cool.
- Finishing Touches
- 1. Reheat the soup.
- 2. Heat a nonstick skillet until very hot, add the mushrooms, season with salt, and stir with a wooden spoon until the mushrooms have released all their moisture. When it has almost completely evaporated, stir in the butter and shallot. Cook for 2 minutes, stirring continuously, then scoop the mushrooms onto paper towels to drain.
- Presentation
- Pour the soup into warmed individual tureens or soup plates and pile a mound of hot mushrooms into the center.
CREAM OF BROCCOLI AND MUSHROOM SOUP
Make and share this Cream of Broccoli and Mushroom Soup recipe from Food.com.
Provided by Cindi M Bauer
Categories < 15 Mins
Time 5m
Yield 7 serving(s)
Number Of Ingredients 9
Steps:
- In a large stockpot, add the cans of soup.
- Gradually stir in the milk.
- Add the frozen broccoli and remaining ingredients, and stir.
- Cook soup over low heat until it's heated through; stirring often.
- Ladle soup into bowls and serve.
Nutrition Facts : Calories 166.3, Fat 8.7, SaturatedFat 3.2, Cholesterol 12.2, Sodium 1159.4, Carbohydrate 17, Fiber 3.8, Sugar 3.9, Protein 7.5
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