Souffle seems scary to make because it is so light and airy and appears so fragile, but it is surprisingly easy to put together. Serve with a green salad for a simple, casual dinner.
- Portion size 4 servings
- Credits : Canadian Living Magazine: December 2008
MethodGrease 8- x 3-3/4-inch (2.5 L) souffle dish with 1 tsp (5 mL) of the butter; sprinkle evenly with 2 tbsp (25 mL) of the Parmesan cheese. Set aside.
In saucepan of boiling salted water, cook broccoli until tender, about 5 minutes. Drain and chill in cold water. Drain and pat dry; finely chop.
Meanwhile, in saucepan, melt remaining butter over medium heat. Whisk in flour, salt and cayenne pepper; cook, whisking, for 2 minutes.
Gradually whisk in milk; cook, whisking, until thickened, about 4 minutes. Remove from heat. Whisk in egg yolks, shredded Gruye cheese, remaining Parmesan cheese and mustard. Transfer to large bowl; let cool for 10 minutes. Fold in broccoli.
In separate large bowl, beat egg whites with cream of tartar until stiff peaks form. Fold one-third into broccoli mixture; fold in remaining whites.
Scrape into prepared dish. Bake on baking sheet in 375°F (190°C) oven until puffed and golden, about 55 minutes. Serve immediately.
Nutritional facts Per serving: about
- Sodium 885 mg
- Protein 29 g
- Calories 477.0
- Total fat 33 g
- Cholesterol 381 mg
- Saturated fat 18 g
- Total carbohydrate 16 g
- Iron 14.0
- Folate 42.0
- Calcium 51.0
- Vitamin A 53.0
- Vitamin C 50.0