Broccoli Cheddar Soufflé
My mother could stop a kid cold with that look. Lots of mothers can do that but she could marshal a group of ladies cooking for 300 teenagers just by giving helpful hints. She didn’t bark orders. She didn’t try to show them how much she knew. She never showed off. She just guided them along like a mighty pied piper of the kitchen.
Every holiday I remember the grace my mother showed in how she greeted her guests and kept things informal enough that no one felt intimidated and everyone felt welcome. And now I endeavor to do the same.
Thanks Mom...and Happy Birthday.
Today I’m offering up a recipe for a Broccoli-Cheddar Soufflé. If you’re going to be doing a lot of entertaining over the holiday this is a treat that can be eaten any time of day. Soufflé often sounds intimidating to cooks but you’ll see with this one, it’s really not so hard.
Broccoli Cheddar Soufflé
This is a wonderful side dish, brunch dish or breakfast. It’s also a meatless meal for the vegetarian in your life. Light and fluffy.
3 cups of frozen broccoli bits, thawed (one bag)
1 Tbl of butter
2 Tbl of flour
1/2 tsp of grated sea salt
1/2 cup of cream
1/4 cup of shredded cheddar cheese
4 eggs -- separated
Preheat oven to 350 degrees
If you have an electric stand mixer you can start the egg portion of this recipe and then while the eggs are whipping, work on the broccoli. Otherwise do the broccoli first.
In the mixer bowl beat the egg yolks for about five minutes until thickened and lemon-colored. While these are beating you can start on the broccoli.
In a sauce pan add the broccoli and butter. Cook on medium until butter is melted. Add flour and salt and stir. Gradually add the cream. Bring to a boil and cook for two minutes or until it begins to thicken. Remove from heat and add cheese. Stir to melt the cheese in. Add the broccoli mixture to the egg yolk mixture.
In a small bowl beat the egg whites until they form stiff peaks. If you use a small bowl with high sides this goes faster.
Fold the egg whites into the broccoli cheese mixture. Do this slowly and carefully so the egg whites stay sort of fluffy. Pour into a non-greased baking dish. You can use a soufflé pan if you have one or you can just use a 9-by-9-inch oven-proof dish.
Bake for 20 to 30 minutes. Check if it’s done by inserting a knife in the middle and if it comes out clean it’s finished. It will be a light golden brown on top. How long it takes to bake depends on which pan you use.
Six servings as a side dish.
Enjoy!
Cheers,
Zola
