Broccoli Souffles
By: Anonymous
Published: Thursday, February 11, 2010 - 6:39am

Ingredients




3 tablespoons Butter
3 tablespoons All-Purpose Flour
1 cup Milk
1 pch Grated Nutmeg
Salt
Cayenne Pepper
4 cups Broccoli Florets
4 Finely Chopped Shallots
2 tablespoons Grated Parmesan Cheese
4 Egg Yolks
cup Crumbled Blue Cheese
6 Egg Whites

Preparation

1 Melt 2 tbsp. butter ina large pan, add the flour, and cook, stirring for 1 minute. Remove from the heat, gradually blend in the milk, then bring to a boil, stirring, until thickened. Add the nutmeg and salt and cayenne pepper to taste. Leave to cool for 10 minutes. 2 Steam the broccoli for 2-3 minutes, until just tender. Rinse in cold water, then chop coarsely. 3 Heat the remaining butter in a pan, add the shallots and cook gently for 3 minutes or until soft. 4 Butter the bottoms and sides of 4 1-cup souffle dishes. Sprinkle with a thin layer of Parmesan cheese. Set aside. 5 Beat the egg yolks and add to the cooled sauce along with the broccoli, shallots, and blue cheese. 6 Whisk the egg whites until they form stiff but not dry peaks. Stir 1-2 tbsp. of the egg whites into the broccoli mixture, then fold in remaining egg whites. 7 Pour the mixture into the souffle dishes. Bake the souffles in the top half of a 350F degree oven for 30 minutes. Serve the souffles immediately.