Broccoli Soufflé

By Chef Lippe

I know that I have been on a Broccoli kick for a while now, but the Florida Broccoli is just coming into season and when picked and cooked all in the same day it is the best! The taste is not the only reason to eat it, just think of all the health benefits you get with it. See my post  Did-you-know-broccoli from a few days ago to see some of the other reasons to eat it. Soufflés are a classic French dessert, but most Americans are unaware that savory soufflés made with vegetables and cheese are also common and easy to make. This delicious broccoli version is well-suited for a any holiday meal and the kids will love it.

 

Ingredients

2 ounces soft butter

2 ounces grated parmesan cheese

10 ounces broccoli peeled and trimmed

Salt and pepper to taste

Pinch of nutmeg

1 ounce Gruyere cheese diced

2 egg yolks

4 egg whites

Recipe

Makes 4 servings

Preheat the oven to 400ºF. Coat the inside of a ramekin with softened butter and dust with Parmesan cheese.

Blanch the broccoli in boiling water until just tender and drain well. Purée in a food processor.

Melt the butter in a saucepan over medium heat and add the purée. Cook for 3 to 4 minutes. Season to taste with salt, pepper and nutmeg. Stir in the Gruyère cheese. Add the egg yolks.

Remove from the heat.

Beat the egg whites to soft peaks and fold in the vegetable mixture. Pour into prepared ramekins. Place the ramekins in a roasting pan and add hot water to about 1/3 of the way up the sides of the ramekins.

Bake for 10 minutes until risen and browned on top.

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