Photo: Karry Hosford
Yield
6 servings (serving size: 3/4 cup)

Serve this soufflé straight out of the oven. Plunge the serving spoon in the middle of the dish--the soufflé will fall, but its airy texture will remain.

How to Make It

Step 1

Preheat oven to 325°.

Step 2

Cook broccoli in boiling water 4 minutes or until tender. Drain. Cool to room temperature on paper towels.

Step 3

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk in a saucepan; stir well. Bring to a boil over medium heat; cook 1 minute, stirring constantly. Reduce heat to medium-low. Stir in sour cream, rind, salt, yolks, and garlic; cook for 1 minute or until thick, stirring constantly. Pour mixture into a large bowl, and stir in broccoli.

Step 4

Beat the egg whites with a mixer at high speed until stiff peaks form. Gently stir one-third of egg whites into broccoli mixture; fold remaining egg whites into broccoli mixture. Spoon mixture into a 2-quart souffle dish coated with cooking spray. Place on middle rack of oven. Bake at 325° for 40 minutes. Serve immediately.

Ratings & Reviews

clickmichelle's Review

Kvelez
April 16, 2014
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.

AlisonRSmith's Review

clickmichelle
September 27, 2012
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.

ejpm1980's Review

AlisonRSmith
April 21, 2010
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.

Kvelez's Review

SuchAGoodCook
March 10, 2010
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!

SuchAGoodCook's Review

ejpm1980
February 12, 2010
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.

sedutta's Review

sedutta
November 09, 2009
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.