BROCCOLI SOUFFLE

By mhyde

Ingredients

• 1 tbsp freshly grated Parmesan cheese
• 2 1/2 cups broccoli florets (1 large head of broccoli)
• 1/4 cup butter
• 1/4 cup flour
• 1 1/2 cups whole milk
• 1 tsp kosher salt
• 1/2 tsp Dijon mustard
• 1 cup shredded cheddar cheese
• 6 large egg yolks
• 6 large egg whites
• 1/2 tsp cream of tartar

Preparation

Step 1

1) Preheat oven to 325°F. Coat the bottom (not the sides) of a 2-quart soufflé dish with non-stick cooking spray. Sprinkle Parmesan cheese on the bottom of the dish and shake to coat. Set aside.

2) Bring a large pot of water to a boil over high heat and add broccoli, turn heat to low and cook 2-3 minutes until tender but not mushy. Drain well and chop florets into smaller pieces. Set aside.

3) In a medium saucepan, melt the butter over medium heat. Add flour, whisking constantly until smooth, 1 minute. Slowly pour in milk and continue whisking constantly to prevent lumps from forming. Add salt and Dijon mustard, continuing to stir until mixture thickens, about 2 minutes. Remove from heat and stir in cheese and broccoli.

4) In a small bowl, lightly whisk egg yolks. While constantly whisking, add a small amount of the warm cheese mixture to the yolks. Once combined, add the rest of the yolks to the remaining cheese mixture, whisking briskly to mix. Transfer to a large bowl and set aside to cool slightly.

5) Using an electric mixer, beat the egg whites and cream of tartar on high speed until stiff peaks form. Lightly fold half of the egg whites into the cheese sauce. Gently fold in the remaining egg whites taking care not to overmix. Carefully pour batter into prepared soufflé dish. Bake 50- 55 minutes until puffy and golden brown. Remove from oven and serve immediately.