Broccoli and blue cheese souffléPerfect for a vegetarian…

Broccoli and blue cheese soufflé

Perfect for a vegetarian entrance, check the recipe below

  • Serves 4
  • Takes 15 min to make and 18-20 min (individual) or 35-40 min (large) to cook
  • Easy


  • 50g butter, plus extra melted butter for greasing
  • Handful fresh fine white breadcrumbs
  • 250g broccoli, thick stems removed
  • 40g plain flour
  • 300ml milk
  • Good pinch of cayenne pepper
  • Grated fresh nutmeg
  • 4 large free-range eggs, separated
  • 100g vegetarian blue cheese, crumbled


  1. Preheat the oven to 200°C/fan180°C/gas 6 and put a baking sheet in the oven to heat up. Brush a 15cm soufflé dish or 4 x 300ml ramekins with melted butter and sprinkle with breadcrumbs.
  2. Blanch the broccoli in boiling water until almost tender, then pulse in a blender until smooth. Melt the butter in a pan, add the flour and cook for 2 minutes. Gradually add the milk, stirring, and bring to the boil. Boil for 2 minutes, until very thick.
  3. Off the heat, stir in the spices and the egg yolks. Season well. Stir in the puréed broccoli and the cheese. Whisk the egg whites until stiff and mix a spoonful into the mixture to loosen, before gently folding in the rest. Pour into the dish or ramekins, almost up to the rim. Run a finger around the edge.
  4. Bake on the hot baking sheet for 8-10 minutes or 25-30 minutes for a large one, then serve immediately with a salad.

Tip: Plump for a fruity, appley Chenin Blanc, perhaps from South Africa.

Nutritional info per serving

  • Calories  435kcals
  • Fat  31.9g (17.2 saturated)
  • Protein  21.8g
  • Carbohydrates  17.6g (4.5g)
  • Salt  1.2g