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