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Broccoli And Cheese Soufflé

vegetables, cheese, eggs

2 cups chopped broccoli florets
1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 cup milk
1 1/2 cups shredded Gouda cheese; 6 ounces
4 eggs; separated

Cheese is always an excellent complement to broccoli. Wheel-shaped Gouda has a light yellow body and usually a golden orange wax rind. In pot of boiling salted water, cook broccoli for 2 minutes or until tender crisp. Drain and chill under cold running water. In saucepan, melt butter over medium heat; cook flour, thyme and pepper, stirring, for 1 minute. Gradually pour in milk; cook, stirring, for about 5 minutes or until smooth and very thick. Remove from heat; stir in cheese until almost melted. Whisk 1/2 cup of the cheese mixture into egg yolks. Whisk back into saucepan. Fold in broccoli. Let cool completely. (Soufflé can be prepared to this point, covered and refrigerated for up to 12 hours. Cover and refrigerate egg whites, let come to room temperature.) Beat egg whites until stiff peaks form; fold one-quarter of the whites into broccoli mixture; fold in remaining whites. Spoon into 6- x 3-inch or 7- x 3-inch (4 or 6 cup) soufflé dish. Bake in 350°F oven for about 1 hour or until golden brown and tester inserted in centre comes out clean.

Contributor: Canadian Living Magazine - November, 1998

Yield: 4 servings

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