Broccoli and walnut soufflé sounds fancy and behaves like a casserole: a cheese-flavored white sauce folded with cooked broccoli, walnuts, and whipped egg whites, then risen into a golden, quivering crown. Seventy minutes, most of them oven patience. The dinner-party trick that never stops working.
Ready to conquer the kitchen and create a dish that’s as impressive as it is delicious? Don’t let the word ‘soufflé’ intimidate you! This stunning Broccoli and Walnut Soufflé rises beautifully, offering a cloud-like texture and a rich, savory flavor that will wow your guests. The earthy broccoli, nutty walnuts, and sharp Parmesan come together in a light, airy masterpiece. It’s the perfect vegetarian centerpiece for a special brunch, lunch, or a light dinner. Let’s get whisking!
Ingredients
• (Serves 5-6)
• 4 Tbs / 57g (2.01 oz) unsalted butter, plus more for the dish
• 4 Tbs / 30g (1.06 oz) all-purpose flour
• 1½ cups / 360ml whole milk, hot
• 5 large egg yolks, at room temperature
• 1½ cups / 225g (7.9 oz) cooked broccoli, finely chopped
• ½ cup / 60g (2.12 oz) walnuts, finely chopped or sliced
• 3 Tbs / 30g (1.06 oz) onion, minced
• 2 Tbs / 15g (0.53 oz) grated Parmesan cheese
• ½ tsp / 3g (0.11 oz) salt
• Freshly ground black pepper, to taste
• 7 large egg whites, at room temperature
• ⅛ tsp / 0.5g (0.02 oz) cream of tartar
• For the Garnish
• Sour Cream and Horseradish Sauce, for serving
Instructions
1. Preheat your oven to 375°F / 190°C. Generously butter a 2-quart soufflé dish. For an extra-high rise, create a ‘collar’ by folding a long piece of parchment paper in half, buttering one side, and tying it securely around the outside of the dish, buttered-side in.
2. In a heavy-bottomed saucepan over medium heat, melt the 4 Tbs of butter. Whisk in the flour to form a paste (a roux) and cook for 1-2 minutes, stirring constantly, until it smells nutty.
3. Gradually pour in the hot milk while whisking vigorously to prevent lumps. Continue to cook, stirring, until the béchamel sauce thickens and is perfectly smooth. Remove from the heat.
4. Whisk the egg yolks into the warm sauce one at a time, ensuring each is fully incorporated before adding the next. Stir in the chopped broccoli, walnuts, minced onion, and Parmesan cheese. Season generously with salt and pepper.
5. In a separate, scrupulously clean large bowl, combine the egg whites and cream of tartar. Using an electric mixer or a clean whisk, beat the whites until they form stiff, glossy peaks (when you lift the beater, the peak should hold its shape).
6. Gently stir about one-quarter of the beaten egg whites into the broccoli base to lighten it. Add the remaining whites and use a spatula to carefully fold them in, using an upward motion from the bottom of the bowl. Be gentle to avoid deflating the air you just whipped in.
7. Carefully pour the mixture into your prepared soufflé dish. Place it on the middle rack of the preheated oven and bake for 40 to 45 minutes, or until puffed, golden brown, and set in the center. Do not open the oven door for the first 30 minutes.
8. Serve the soufflé immediately, right out of the oven, with a dollop of Sour Cream and Horseradish Sauce.
Nutritional Information
• Approximate values per serving (assumes 6 servings)
• Calories: 320 kcal
• Protein: 15 g
• Fat: 25 g
• Carbohydrates: 9 g
Pro Tips
• for the Perfect Soufflé
• Use room temperature eggs. The whites will whip to a much greater volume, giving your soufflé a lighter, airier texture.
• Ensure your mixing bowl and beaters for the egg whites are perfectly clean and dry. Any trace of fat or grease will prevent them from whipping up properly.
• Resist the urge to peek! Opening the oven door, especially during the first 30 minutes of baking, can cause a sudden temperature drop and make your beautiful soufflé collapse.
• A soufflé waits for no one. Have your guests seated and ready to eat the moment it comes out of the oven for the best texture and height.
FAQ
Q: Is this broccoli soufflé a good source of vegetarian protein
A: Yes, absolutely. Each serving contains approximately 15 grams (0.53 oz / 15 g) of protein, primarily from the seven large eggs, whole milk, and Parmesan cheese. The walnuts also contribute, making this a satisfying and protein-rich main course for a vegetarian meal.
Q: Can I make this soufflé gluten-free
A: You can easily adapt this recipe to be gluten-free. To create the initial roux, simply substitute the 4 tablespoons (60 ml / 2 fl oz) of all-purpose flour with an equal amount of a one-to-one gluten-free all-purpose flour blend. The other ingredients in the recipe are naturally gluten-free.
Q: What can I substitute for the walnuts due to an allergy
A: For a nut-free version, you can simply omit the walnuts entirely. To add a similar texture, consider using toasted sunflower seeds or pepitas (pumpkin seeds). Alternatively, you could increase the amount of finely chopped broccoli or add another finely chopped vegetable like sautéed mushrooms for extra flavor.
Q: Can I prepare this vegetarian soufflé ahead of time
A: A soufflé is best served immediately, but you can do some prep work. The broccoli base (steps 2-4 of the instructions) can be made up to a day in advance and stored, covered, in the refrigerator. When ready to bake, gently warm the base on the stove before folding in the freshly whipped egg whites. The egg whites must be beaten and folded in just before baking to ensure the best possible rise.
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Broccoli and Walnut Soufflé
Ingredients
Method
- Preheat your oven to 375°F / 190°C. Generously butter a 2-quart soufflé dish. For an extra-high rise, create a 'collar' by folding a long piece of parchment paper in half, buttering one side, and tying it securely around the outside of the dish, buttered-side in.
- In a heavy-bottomed saucepan over medium heat, melt the 4 Tbs of butter.
- Whisk in the flour to form a paste (a roux) and cook for 1-2 minutes, stirring constantly, until it smells nutty.
- Gradually pour in the hot milk while whisking vigorously to prevent lumps.
- Continue to cook, stirring, until the béchamel sauce thickens and is perfectly smooth.
- Remove from the heat.
- Whisk the egg yolks into the warm sauce one at a time, ensuring each is fully incorporated before adding the next.
- Stir in the chopped broccoli, walnuts, minced onion, and Parmesan cheese.
- Season generously with salt and pepper.
- In a separate, scrupulously clean large bowl, combine the egg whites and cream of tartar.
- Using an electric mixer or a clean whisk, beat the whites until they form stiff, glossy peaks (when you lift the beater, the peak should hold its shape).
- Gently stir about one-quarter of the beaten egg whites into the broccoli base to lighten it.
- Add the remaining whites and use a spatula to carefully fold them in, using an upward motion from the bottom of the bowl. Be gentle to avoid deflating the air you just whipped in.
- Carefully pour the mixture into your prepared soufflé dish.
- Place it on the middle rack of the preheated oven and bake for 40 to 45 minutes, or until puffed, golden brown, and set in the center.
- Do not open the oven door for the first 30 minutes.
- Serve the soufflé immediately, right out of the oven, with a dollop of Sour Cream and Horseradish Sauce.
