Broccoli Souffle

By Shawn

Ingredients

• 1 ⁄2 cup flour
• 1 3⁄4 cups milk
• 1 3⁄4 tablespoons butter
• 4 egg yolks
• 4 egg whites (increase to 6)
• 1 ⁄2 teaspoon salt
• 1 ⁄4 teaspoon pepper
• 2 cups fresh broccoli florets (or cauliflower) (Blanch and drain)
• 2 cups grated cheese (I like cheddar)
• 3 slices bacon (can leave this out for vegetarian option)

Preparation

Step 1

Place milk in a thick-bottomed saucepan and add flour. Stir briskly with a whisk until the flour is dissolved. Over low-medium heat continue stirring until the mixture thickens, then add the butter and cheese, stirring until melted. Remove from heat and allow to cool slightly. Add one egg yolk at a time and stir well between each. Cut broccoli into small florets. Add the broccoli, salt, and pepper to the milk and flour mixture.
Whip the egg whites until you get very stiff peaks (you can turn the bowl upside down and they don't move). Gently fold them into the mixture. Do not stir or mix. This can deflate the egg whites. Butter the sides of a 2 liter (2 quart) baking dish. And coat with breadcrumbs. The pan can be round or square-ish and preferably glass or ceramic. Pour in the batter.
Place in a preheated oven 175 C ( 350 F) and bake for 1 hour. Try and resist opening the oven door to avoid deflating the souffle