{"id":14200,"date":"2018-11-30T07:12:46","date_gmt":"2018-11-30T07:12:46","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2018\/11\/30\/gruyere-broccoli-souffle\/"},"modified":"2025-10-29T10:50:56","modified_gmt":"2025-10-29T02:50:56","slug":"gruyere-broccoli-souffle","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2018\/11\/30\/gruyere-broccoli-souffle\/","title":{"rendered":"Gruyere-Broccoli Souffle"},"content":{"rendered":"\n

Schweiz = Kaese – Gruyere-Broccoli Souffle
so sagen zumindest die Chinesen. Klar, dass die Schweiz weit mehr zu bieten hat, als nur Kaese, aber Fondue und Raclett sind schon die wohl bekanntesten Gerichte der Schweiz.<\/p>\n\n\n\n

Vieles wird mit Kaese gekocht, so auch dieses Soufflee.
Gruyere ist ein sehr vielseitiger Kaese, der jedem Gericht einen super Geschmack gibt. Ich habe Broccoli dazu genommen und heraus kam ein feines cremiges Soufflee. Typisch schweizerisch.<\/p>\n\n\n\n

************<\/em><\/p>\n\n\n\n

Switzerland = Cheese<\/em>
that’s what the Chinese say of Switzerland. But of course, Switzerland has much more to offer. Nevertheless, my country is very famous for its Raclette and Fondue. <\/em><\/p>\n\n\n\n

 A lot of dishes are being cooked with the addition of cheese, just like this souffle. Gruyere is one of the famous cheeses from Switzerland, with a wonderful taste, perfect for cooking. I added broccoli and the result was a very creamy souffle. Typical Swiss. <\/em><\/p>\n\n\n\n

\"Gruyere-Broccoli<\/figure>\n\n\n\n

Fuer 4 Personen als Vorspeise oder Beilage, fuer 2 Personen als Hauptspeise:
20 g Butter
2 EL Mehl
250 ml Milch
Pfeffer
Paprika
Muskatnuss
150 g geraffelter Gruyere
20 g cremiger Ziegenkaese
2 Eigelbe
2 Eiweisse
200 g Broccoli
4 EL Sahne<\/p>\n\n\n\n

Die Broccoli in Roeschen teilen und die Stiele schaelen, dann in gesalzenem Wasser 5 Minuten sieden, abtropfen lassen.
Die gekochten Broccoliroeschen mit dem Eigelb und 4 EL Sahne in den Blender geben und puerieren.
Butter in einem Topf schmelzen, das Mehl zugeben und mit einer Holzkelle zu einem “Klumpen” mischen. Die Milch zugeben und mit einem Schwingbesen vermischen, gut wuerzen. Sobald die Sauce dick ist, von Herd nehmen.
Den Reibkaese, Broccoli und den Ziegenkaese zugeben und vermischen.
Das Eiweiss steif schlagen und sorgfaeltig unter die leicht ausgekuehlte Kaesemasse ziehen.
Eine Souffleeform, oder mehrere kleine, einfetten, und die Masse bis ca 1\/3 unter den Rand einfuellen. Wer ein hohes Soufflee will, muss aus Backpapier einen erhoehten Rand um die Form binden.
Im vorgewaermten Ofen bei 190 C Grad ca 40 Minuten backen. Die kleinen, einzelnen Soufflees brauchen sehr viel weniger Backzeit, 20-25 Minuten reichen dort aus.
Sofort servieren.<\/p>\n\n\n\n

En Guete!<\/p>\n\n\n\n

************<\/p>\n\n\n\n

For 4 Persons as Starter or Side dish, for 2 Persons as Main:<\/em>
20 g Butter<\/em>
2 tbsp Flour<\/em>
250 ml Milk<\/em>
 Pepper<\/em>
Paprika<\/em>
Nutmeg<\/em>
150 g grated Gruyere Cheese<\/em>
20 g creamy Goat cheese<\/em>
1\/2 Onion<\/em>
2 Egg-yolks<\/em>
2 Egg-whites<\/em>
200 g Broccoli<\/em>
4 tbsp Whipping Cream<\/em><\/p>\n\n\n\n

Cut the broccoli into florets and peel the stems. Boil them for 5 minutes in salted water and drain them.<\/em>
Blend the broccoli, egg-yolks, onion and 4 tbsp whipping cream in a blender.<\/em>
Melt the butter in a pot and add the flour, mix with a wooden spoon until the flour is one big blob. Add the milk, whisk with a whisk until dissolved and season well. Mix until the sauce has thickened. Take from the heat. <\/em>
Add the grated Gruyere, the broccoli and the goat cheese and mix very well.<\/em>
Beat the egg-whites until stiff, then fold into the slightly cooled broccoli mixture. <\/em>
Grease a souffle dish and add the mixture. It should not get higher as 1\/3 under the top of the bowl. If you want a high souffle tie a baking paper around the dish to heighten it. You could also use small singular souffle dishes. <\/em>
Bake in the preheated oven at 190 C for 40 minutes. The small dishes do not need that long, they can be cooked after 20-25 minutes. <\/em>
Serve immediately!<\/em><\/p>\n\n\n\n

En Guete! (Enjoy)<\/em><\/p>\n\n\n\n

\"\"<\/figure>\n\n\n\n
\"Gruyere-Broccoli<\/figure>\n\n\n\n
\"Gruyere-Broccoli<\/figure>\n\n\n\n
\"Gruyere-Broccoli<\/figure>\n\n\n
\n
\"Gruyere-Broccoli<\/figure>\n<\/div>\n\n
\n
\"Gruyere-Broccoli<\/figure>\n<\/div>\n\n
\n
\"\"<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

Schweiz = Kaese – Gruyere-Broccoli Souffleso sagen zumindest die Chinesen. Klar, dass die Schweiz weit mehr zu bieten hat, als nur Kaese,…<\/p>\n","protected":false},"author":5,"featured_media":163577,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[84,85,22,44,21,261,64],"tags":[87,88,26,50,25,262,70],"class_list":{"0":"post-14200","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-broccoli","8":"category-eggs","9":"category-vegetables","10":"category-main-dishes","11":"category-cheese","12":"category-souffle","13":"category-starters","14":"tag-broccoli","15":"tag-eggs","16":"tag-gemuse","17":"tag-main-dish","18":"tag-kaese","19":"tag-souffle","20":"tag-vorspeise","21":"post_format-post-format-gallery"},"yoast_head":"\nGruyere-Broccoli Souffle<\/title>\n<meta name=\"description\" content=\"Gruyere-Broccoli Souffle, eine super Vorspeise oder eine Hauptspeise mit einem Salat serviert. 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