Name: Broccoli and Brie Soufflé
Prep time: 4 min
Cook time: 30 min
Ingredients: 250 g broccoli (tender stems, rinsed); 300 ml almond milk; 45 g butter; 40 g flour; 3 large eggs; 120 g Brie cheese (diced); Breadcrumbs (to taste); 1 tablespoon extra virgin olive oil; A pinch of nutmeg; Salt (to taste); Pepper (to taste)

Broccoli and Brie Soufflé

Print Recipe

Prep Time 4

Cook Time 30

Servings: 4

Ingredients Method Notes

Ingredients

250 g broccoli tender stems, rinsed
300 ml almond milk
45 g butter
40 g flour
3 large eggs
120 g Brie cheese diced
Breadcrumbs to taste
1 tablespoon extra virgin olive oil
A pinch of nutmeg
Salt to taste
Pepper to taste

Method

Preheat the oven to 200° Grease muffin moulds with butter and sprinkle with breadcrumbs.
Bring a pot with salted water to a boil and cook broccoli until tender.
Drain broccoli and transfer them into a high-speed blender. Add one tablespoon of extra virgin olive oil and blend until homogeneous.
Melt 45g of butter in a saucepan, add flour and stir well with a wooden spoon until you obtain a lump-free mixture. Cook for two minutes over medium-low heat.
Add almond milk and bring to a boil. Reduce the heat and cook until it thickens, stirring constantly.
Remove from the heat, add egg yolks, broccoli cream, Brie, and season with salt, pepper and a pinch of nutmeg.
Beat the egg whites into stiff peaks. Incorporate them gently into the almond milk mixture.
Fill muffin moulds and bake for 10 minutes.
Serve and enjoy.

Notes

Additional tips

There is nothing more we can say or advise regarding this recipe, as it is perfect like this. Just follow the exact steps, and you will love this recipe.