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Broccoli and Cheese Souffle

10 Portions

Broccoli – in florets 100g

Margarine 40g

Plain flour 40g

Milk- warmed 240ml

Grated Cheese 100g

Mixed herbs 1 tsp

Eggs (separate yolks and whites) 4

Salt pinch

Pepper pinch


50 Portions

Broccoli – in florets 500g

Margarine 200g

Plain flour 200g

Milk- warmed 1.2ltr

Grated Cheese 500g

Mixed herbs 1tbsp

Eggs (separate yolks and whites) 20

Salt 1 tsp

Pepper 1 tsp


100 Portions

Broccoli – in florets 1kg

Margarine 400g

Plain flour 400g

Milk- warmed 2.4ltr

Grated Cheese 1kg

Mixed herbs 2tbsp

Eggs (separate yolks and whites) 40

Salt 2tsp

Pepper 2tsp


  1. In a pan with salted boiling water cook the broccoli for 10 minutes until tender, but not mushy, then refresh in cold water to stop them cooking too far
  2. Melt the margarine the bottom of a heavy bottomed sauce pan
  3. Add the flour and mix very well, cooking for around 5 minutes
  4. Gradually whisk in the warmed milk, this will make a thick white sauce, cook for 2 minutes and season to taste – make the flavours strong at this stage as the eggs will dilute them
  5. Leave in a cool place for 15 minutes allowing the sauce to cool down
  6. Stir in the separated egg yolks, mixing very well
  7. Stir in the cooked, cooled broccoli and grated cheese
  8. Using a planetary mixer with the balloon whisk attachment, whisk the separated egg whites
  9. They need to be at the ‘stiff peaks’ stage – which means that when you lift the balloon whisk out of the bowl it leaves a stiff peak of egg white
  10. Stir 1/3 of the whisked egg whites into the cooled white sauce mixture
  11. Carefully fold in the remaining egg whites – DO NOT OVER MIX – the egg whites are adding AIR, if you over mix the soufflé will not rise
  12. Grease the inside of a baking dish with margarine, and fill the dish 2/3 full of the mixture – cook in a preheated oven at 180˚C for 45 minutes
Key Points
  • Try not to open the oven door during the cooking process as the souffles will sink.

Wheat, Milk, Eggs