Soufflé: Quick and Easy
SOUFFLÉ AUX BROCCOLIS
Broccoli Soufflé
*Pronounced: sue flay / oh / broccoli
- 1 cup milk
- 1 thick onion slice
- small bay leaf
- 6 whole black peppercorns
- 5 Tbsp butter
- 2 Tbsp flour
- salt, pepper, grated nutmeg
- 4 egg yolks
- 1/3 cup grated Gruyère
- 1 lb. broccoli florets, cooked in boiling water until tender, and puréed
- 1 teaspoon Dijon mustard
- 6 egg whites
- butter and 1 Tbsp of Parmesan cheese for the soufflé dish
- Preheat oven to 400°F.
- Butter a 1-1/2 quart soufflé dish with 1 tablespoon of the butter and sprinkle with Parmesan. Turn to coat the dish.
- Make the white sauce: In a saucepan, add the milk, onion, bay leaf and peppercorns and bring it almost to the boiling point. Remove from heat and allow to stand 10 minutes to infuse the flavors.
- Melt 2 tablespoons of the butter in a medium saucepan and with a flat whisk, stir in the flour. Cook for 2 minutes. Do not allow it to brown. Remove from heat.
- Strain the milk into the butter/flour mixture, beating constantly. Return to heat.
- Continue beating until the mixture comes to a boil and thickens.
- Season highly with the salt, pepper and nutmeg.
- Melt the remaining 2 tablespoons of butter in a saucepan and cook the broccoli purée until it is dry.
- Place the white sauce over low heat and beat in the egg yolks, one by one. Stir constantly until the sauce thickens slightly and remove from heat.
- Stir in the broccoli purée and the mustard.
- Stiffly whip the egg whites. Add about 1/4 of the egg whites to the warm broccoli mixture and stir to combine thoroughly.
- Add this mixture back to the remaining egg whites and fold together as lightly as possible.
- Pour the mixture into the prepared soufflé dish.
- Run your thumb around the edge of the mixture, making a groove in it, this will allow the center to rise in a high cap.
- Bake about 15-20 minutes.
- Serve immediately.
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