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    Broccoli & Stilton soufflés

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    Broccoli & Stilton soufflés

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 15-20 minutes
    • Total time: 30-35 minutes 30 minutes

    Serves: 6


    50g butter, plus extra for greasing
    3 tbsp Cooks’ Ingredients Breadcrumbs
    300g broccoli crown, cut into florets
    60g plain flour
    300ml semi-skimmed milk, warmed
    ¼ tsp freshly grated nutmeg
    100g Waitrose Long Clawson Creamy Blue Stilton
    4 medium Waitrose British Blacktail Free Range Eggs, separate


    1. Preheat the oven to 200ºC, gas mark 6. Grease 6 large (250ml) ramekins with butter then sprinkle in the breadcrumbs and roll around until the base and side are evenly coated.

    2. Cook the broccoli in a large pan of boiling water for 5 minutes until tender. Drain well.

    3. Meanwhile, heat the butter in a pan until melted then stir in the flour and cook for 2 minutes. Beat in the milk (don’t worry if it’s a little lumpy), bring to the boil and simmer for 2 minutes until thickened. Remove from the heat.

    4. Add the broccoli to the pan then, using a handheld blender, purée the mixture until smooth. Beat in the nutmeg, cheese and egg yolks.

    5. In a separate bowl, whisk the egg whites until stiff then gently fold into the broccoli mixture. Spoon into the ramekins and bake for 15–20 minutes until risen and golden. Serve swiftly.

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    Cook’s tip

    These can be made in advance and chilled. Turn out of the ramekins onto a baking sheet and reheat until puffed up and piping hot.


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    2 stars