Three-Cheese Broccoli Soufflé by Leslie Lambert
This recipe was brought to us by Leslie in her beautiful blog and we wanted to share it with everyone! It is a very tasty and easy recipe full of taste and character.
Divide 4 free range eggs into yolks and whites. Let sit at room temperature for at least 15-20 minutes while you prep the rest of the ingredients.
Steam broccoli in a steamer basket over boiling water until very tender. (I prepped mine in the Instant Pot with the steam setting and a quick pressure release after 5 minutes.) Let cool, chop into fine pieces, and set aside.
Butter 4 souffle dishes and set aside. Preheat oven to 375 degrees.
In a saucepan over medium heat, melt the rest of the butter until slightly bubbly. Add in flour, nutmeg, and pepper and stir well for 3-4 minutes, until mixture starts to turn a nutty brown. Whisk in milk (a quarter cup at a time) for 2-3 minutes, until thickened to a gravy consistency and smooth. Add mustard and salt and stir.
Take mixture off of heat and add the cheeses. Stir well. Add in the egg yolks and, again, stir until smooth. Fold in broccoli.
In a separate bowl, beat egg whites until they form stiff peaks. Slowly fold egg whites into remaining ingredients (in 3-4 batches) until no white shows. Be very gentle folding in the whites - only mix until blended.
Gently pour mixture into prepared souffle dishes. Bake at 375 degrees for 35-40 minutes, until tops puff up and center is set. Let cool for 5-10 minutes before serving.
1/4 cup (1/2 stick) room-temperature butter
4 large free range eggs
1 head of broccoli, florets removed and upper parts of stem chopped
3 tablespoons flour
1/4 teaspoon nutmeg
1/4 teaspoon black pepper
1 1/2 cups whole milk
pinch of salt
1 teaspoon Dijon mustard
1 cup cheddar cheese, shredded
1/4 cup parmesan cheese, grated
2 oz goat cheese, crumbled