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Broccoli Souffles
Serves 4
- 3 tbsp butter, plus extra for greasing
- 3 tbsp all-purpose flour
- 1 cup (250 ml) milk
- pinch of grated nutmeg
- salt and cayenne pepper
- 4 cups (375 g) broccoli florets
- 3-4 shallots, finely chopped
- 2 tbsp grated Parmesan cheese
- 4 egg yolks
- 1 1/2 cups (175 g) crumbled blue cheese
- 6 egg whites
- * 4 1-cup (250-ml)
- souffle dishes
STEPS :
- Melt 2 tbsp butter in a large pan, add the flour, and cook, stirring, for 1 minute.
Remove from the heat, gradually blend in the milk, then bring to a boil, stirring,
until thickened. Add the nutmeg and salt and cayenne pepper to taste. Leave to cool
for 10 minutes.
- Steam the broccoli for 2-3 minutes, until just tender. Rinse in cold water, then
chop coarsely.
- Heat the remaining butter in a pan, add the shallots, and cook gently for 3 minutes
or until soft.
- Prepare the souffle dishes.
- Beat the egg yolks and add to the cooled sauce with the broccoli, shallots, and
blue cheese.
- Whisk the egg whites until they form stiff but not dry peaks. Stir 1-2 tbsp of the
egg whites into the broccoli mixture, then fold in the remaining egg whites.
- Pour the mixture into the souffle dishes. Bake the souffles in the top half of a
350°F (ISO°C) oven for 30 minutes. Serve the souffles immediately.
Preparing the souffle dishes
Butter the bottoms and sides of the souffle dishes. Sprinkle with
a thin layer of grated Parmesan cheese.
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