Broccoli Souffle

1. Stage

First, separate the egg whites from the yolks, then let the yolks and whites stand at room temperature for 30 minutes. Meanwhile, grease a 2-1/2-quart souffle dish with 1 tablespoon butter, and set it aside.

2. Stage

Before you start on your broccoli, preheat the oven to 350°F. Cut the broccoli into florets, then peel and chop the stalks. Place the chopped broccoli in a steamer basket, and place it in a Dutch oven or large pot filled with an inch of water. Bring the water to a boil. Cover the pot, and steam the broccoli for four to six minutes or until crisp-tender.

3. Stage

In a large saucepan, melt the remaining butter. Whisk in the flour, salt and pepper until smooth. Gradually add the milk while whisking. Bring the mixture to a boil. Cook, stirring, for two minutes or until thickened. Add 1-1/2 cups cheese and mustard, and stir (or whisk) until the cheese fully melts into the sauce. Remove the mixture from heat.

4. Stage

Stir a small amount of the hot cheese sauce into the egg yolks. Pour the egg yolk mixture into the cheese sauce in the saucepan, stirring constantly to prevent the eggs from scrambling. Add the broccoli, and stir until combined. Allow everything to cool slightly.

5. Stage

In a large, pristine-clean bowl, beat the egg whites until stiff peaks form. With a spatula, stir one-fourth of the egg whites into the cooled broccoli-sauce mixture until no white streaks remain. Gently fold in the remaining egg whites until combined. Editor’s Tip: For the best stiff peaks, use room-temperature egg whites, make sure not a speck of yolk is in those egg whites, and use a dry, clean bowl. A stand or hand mixer is your friend here, too (your arms will thank you).

6. Stage

Transfer the souffle batter to the prepared souffle dish. Sprinkle the top with the remaining cheese and bread crumbs. Bake at 350° for 35 to 40 minutes or until the top is puffed and the center appears set. Let the souffle stand for 15 minutes before serving.