Broccoli Soufflé
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This savory Broccoli Soufflé is easy to make if you follow these simple directions. Stiffly beaten egg whites are gently folded into a thick egg-yolk-and-broccoli purée sauce. When baked, the beaten egg whites puff up and make the soufflé rise high. Unfortunately, if left to cool, the soufflé will fall more quickly than it has risen. So if you plan to hold the soufflé for a few minutes before serving, just turn the oven off (leaving the soufflé inside). The soufflé will stay puffed, without collapsing, for about 10 minutes.
INGREDIENTS
4 egg whites
1 (10-ounce) package frozen chopped broccoli
Water
1-1/2 teaspoons salt
1 cup milk
1/4 teaspoon ground nutmeg
2 tablespoons butter
1 tablespoon all-purpose flour
4 egg yolks, slightly beatenPut egg whites in the large bowl of an electric mixer, cover, and let stand at room temperature for about 1 hour. (Egg whites should reach room temperature.) Meanwhile, cook broccoli in boiling water with 1 teaspoo of the salt as package label directs. Drain.
Put drained broccoli, milk and nutmeg in a blender container. Cover and blend at high speed, stopping as necessary to scrape down sides of blender container with a rubber spatula. Blend until broccoli is puréed. Makes 2-1/3 cups purée.
Preheat oven to 350 degrees. Using solid vegetable shortening or butter, lightly grease the inside of a 1-quart soufflé dish. Set aside. In a 1-quart saucepan, over low heat, melt 2 tablespoons butter.
Stir flour and broccoli purée into melted butter over medium heat. Cook, stirring constantly with a wooden spoon, until mixture comes to a boil. Remove from heat and stir some of the hot broccoli mixture into the egg yolks; pour back into saucepan and stir. Set aside.
Uncover egg whites. With mixer set at high speed, beat egg whites with 1/2 teaspoon salt until stiff peaks form when beaters are slowly raised. Using a rubber spatula, fold broccoli mixture into egg whites, using an under-and-over motion.
Do not overmix egg-white mixture. You will lose volume and the soufflé will not be as light as it should be. Turn mixture into soufflé dish; set in a pan of hot water. Bake 50 to 60 minutes or until soufflé is puffed and golden. Serve at once.
Makes 4 servings