Creamy Courgette Soufflé
This delightful recipe combines the fresh flavors of courgettes with a creamy, cheesy soufflé that is sure to impress your guests. Perfectly soft and flavorful courgettes are paired with a velvety béchamel sauce and a hint of garlic, all topped with a fluffy, golden soufflé topping. Whether you choose to bake this in individual ramekins or a larger dish, the result is a light and airy dish that is bursting with delicious flavors. Enjoy this soufflé straight from the oven for a comforting meal that feels both indulgent and wholesome.
— Constant Cookbook
Ingredients
- 2 tbsp olive oil
- 1 clove garlic
- 1lb 2oz small courgettes
- 55g/2oz butter
- 55g/2oz plain flour
- 250ml/8fl oz milk
- 4 eggs
- 55g/2oz cheddar
- black pepper
- , to grease butter
Instructions
- Preheat the oven to 180C/350F/Gas 4 and grease 6 ramekins.
- Heat the oil in a large saucepan and add the garlic and courgettes.
- Cook the courgettes gently, on a slow sizzle so they soften without browning. Continue cooking, stirring frequently, until they are completely soft and almost all their water has evaporated (this may take 20 minutes or more). Then bash to a pulpy consistency with a wooden spoon or potato masher and set aside.
- In a small pan, melt the butter and add the flour. Mix together, cook for 1 minute, then stir in the hot milk to make a thick béchamel, stirring continuously to avoid lumps.
- Allow to bubble for just 1 minute (this ensures the flour is cooked through) then remove from the heat.
- Add the bechamel to the courgette, along with the egg yolks, cheese, and a few twists of black pepper, and beat well to get a nice sticky mixture.
- Whisk the egg whites until stiff and fold carefully into the mixture.
- Divide between five to six ramekins or pile into one large soufflé dish.
- Bake in a preheated oven for 12-15 minutes for ramekins, up to 35 minutes for large one. Serve straight from the oven, without delay.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 5-6
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