Lemon-Scented Broccoli Soufflé

  • sedutta Posted: 11/09/09
    Worthy of a Special Occasion

    I did a test drive of this one in preperation for Thanksgiving and was impressed. I used lemon juice instead of lemon peel, so I don't think the lemon "scent" came through as much. I will use lemon peel for the real deal, though. Also, I'm not sure what the consistency of the souffle is supposed to be. It was a very wet dish. It was defintiely cooked, but very wet, so I don't know if the cooking time should be longer or not. Also, next time I think I will add some Parmesan cheese to it for that extra something.

  • SuchAGoodCook Posted: 02/12/10
    Worthy of a Special Occasion

    It was alright, but kind of bland. I followed the recipe exactly, it called for a lot of different dishes that needed washing. I added cheese, pepper, garlic powder, and onion powder to make it more interesting. If I made it again I would increases the spices and lemon zest.

  • Kvelez Posted: 03/10/10
    Worthy of a Special Occasion

    Very yummy! This recipe was my first attempt at a souffle, and it came out very well. Perfect amount of lemon flavor. Light, yet filling!

  • ejpm1980 Posted: 04/21/10
    Worthy of a Special Occasion

    First of all- I was so excited to make this. I followed the recipe exactly and it took a lot of work and a lot of dishes. The souffle looked and smelled great but was so bland, tasted like a broccoli egg white omelette. I don't know what cold have fixed this. Nobody in my house would eat it- and we love broccoli. Big disappointment and waste of time.

  • AlisonRSmith Posted: 09/27/12
    Worthy of a Special Occasion

    This dish was just okay for me. I agree with other comments that it is a very wet dish. I followed the instructions exactly but let it cook for 45+ minutes. The lemon zest was a nice touch, but I would definitely not choose this dish for a show-stopper.

  • clickmichelle Posted: 04/16/14
    Worthy of a Special Occasion

    I found this while looking for an Easter side dish. It looks like there is some good flavor here, but too much liquid from the milk and the fat-free sour cream. Please no bricks for a review before making. I wanted to offer the following suggestions to potentially improve the recipe: reduce the milk to only a cup and use 3 tablespoons of a good quality 2% Greek yogurt instead of the fat free sour cream. I find that fat free sour cream tends to make things soggy.

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