Recipe Archives->Vegetables->Broccoli Souffle 01

Broccoli & Goat Cheese Souffle
Makes 4 servings

1 1/2 cups finely chopped broccoli florets
1 tablespoon butter
1 tablespoon extra-virgin olive oil
2 tablespoons all-purpose flour
1 1/4 cups low-fat milk
1 teaspoon Dijon mustard
1/4 teaspoon dried rosemary
1/4 teaspoon salt
1/2 cup crumbled goat cheese
3 large eggs, separated
2 large egg whites
1/4 teaspoon cream of tartar

Preheat oven to 375 F. Coat four 10-ounce ramekins (or a 2- to 2
1/2-quart souffle dish) with cooking spray and place them on a
baking sheet.  Place broccoli in a medium, microwave-safe bowl.
Cover and microwave until the broccoliis tender-crisp, 1 to 2
minutes. Set aside.  Melt butter and oil in a large saucepan over
medium-high heat. Whisk in flour and cook, whisking, for 1 minute.
Adjust heat as needed to prevent the mixture from getting too dark;
it should be the color of caramel. Add milk, mustard, rosemary and
salt and cook, whisking constantly, until thickened, 1 to 2 minutes.
Remove from heat and immediately whisk in goat cheese and 3 egg
yolks until well combined. Transfer to a large bowl.

Beat the 5 egg whites in a medium bowl with an electric mixer on
high speed untilsoft peaks form. Add cream of tartar and continue
beating until stiff peaks form. Using a rubber spatula, gently fold
half of the whipped whites into the milk mixture. Gently fold in
the remaining egg whites and the reserved broccoli just until no
white streaks remain. Transfer to the prepared ramekins or souffle
dish.Bake until puffed, firm to the touch and an instant-read
thermometer inserted into the center registers 160 F, about 20
minutes in ramekins or 30 minutes in a souffle dish. Serve immediately.

Printable version: broccoli-souffle01.txt.