Today, I was thinking what to do with the rest of broccoli I have from the broccoli soup I made for my son, which by the way, to my surprise, although it is not a “red soup” :), he did not want to taste, even though, a few weeks ago, was one of his favourites. Well, kids are kids!
Wanting to cook an attractive dish I decided for a Broccoli soufflé cooked in a small and colourful pot and maybe so, would be more appealing to my little food critic.
So, I made this simple and delicious recipe that has been successful and was served with pleasure and fun from the little pots I used.
Broccoli soufflé can be a meal in itself with a salad, or can be consumed as a garnish for any steak. For this recipe you will need 4 oven resistant ceramic pots, about 8 oz (250 ml).
Steam the broccoli florets for five minutes or until just tender. Rinse under cold running water, so to keep their colour.
Prepare the soufflé dishes. Butter the bottoms and sides of the soufflé dishes and sprinkle with a thin layer of breadcrumbs.
Beat the eggs, season with salt and pepper, add a pinch of nutmeg and the sour cream and mix well. When mixed well, add the grated Parmesan and Emmental cheese.
Place the broccoli florets into the buttered soufflé dishes then pour the mixture into the soufflé dishes. Bake the soufflés near the top of a preheated oven at 350 degrees F (180 degrees C) for 30 minutes. Serve at once and enjoy Broccoli Soufflé.