Friday, August 5, 2011

Broccoli Souffle


Broccoli Soufflé


2 12 oz. bags Frozen Cut Broccoli
2 cups Milk
½ tsp. Nutmeg
4 tbsp. Butter
2 tbsp. Flour
½ tsp. White Pepper
8 Eggs, room temperature
1 tsp. Salt
As needed Butter for greasing the soufflé dish


In a large sauce pan, place broccoli and cover with water.  Bring to a boil over medium-high heat and continue for 15 minutes.  While broccoli is cooking, separate the whites and yokes of the eight eggs.  Be sure to place the whites in a large bowl and set aside.  In a smaller bowl, slightly beat the yokes together and set aside.  Drain the water from the broccoli and place in a blender or food processor with the milk and nutmeg.  Puree the mixture (you may have to divide the ingredients to mix depending on size of your equipment).  In the large sauce pan, now melt the butter over medium heat.  When melted add the flour and incorporate for about one minute.  Then add the broccoli pureed mixture and whisk until it comes to a boil.  Remove from the heat, take ¼ cup of the mixture and add to the egg yokes.  Blend these together before adding to the large broccoli mixture.  Now set this aside and start on the egg whites.  Add the salt to the egg whites and using a hand or stand mixer, beat on high speed until you have stiff peaks.  Using a rubber spatula, fold in the egg whites to the broccoli mixture until well combined.  See notes below on folding technique.  Place the completed mixture into a buttered (sides and bottom) 2 quart soufflé dish.  In a pre-heated 350 degree oven, put the soufflé dish in a hot water bath and baked for 1 hour (give or take 5 minutes).  Time may vary because of individual ovens.  Soufflé should be puffed and slightly browned.  Serve immediately with the rest of the meal.

Note:               This recipe can be cut in half for a smaller crowd.

Note:               Try using a sauce with the soufflé, such as a hollandaise or a
                            cheddar cheese.

Note:               To fold something into something else is a relatively easy
                            process.  Just use a rubber spatula and make a circular motion
                            going from the top to the bottom of the mixture.  You are trying
                            to keep as much air (lightness) in the finished product as
                            possible.  It is not the end of the world if you happen to over
                            mix it.  It takes a little practice to be good at it.

Note:               You could try replacing the broccoli with another vegetable
                            like asparagus, cauliflower or carrot.  I have not to this point
                            but do plan on trying these vegetables.

Ideas for Future Efforts

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