When I think of souffle’s I think of the ones that you get in restaurants that are loaded with chocolate and give you cavities just by looking at them. I don't even want to think of the fat and sugar content in them, but man are they good right? I am not adventurous enough to try to bake one of those for fear of loving it so much that I make them on a regular basis, and begin to notice my waist line expanding as a result. I think that I will keep it instead for a treat when I go out for dinner.
However, I have learned that there are many different kinds of souffle’s – who knew? Last night, I decided to make a more savoury souffle for dinner. Was I intimidated by thought of making a souffle? Absolutely! I thought that they were complex and reserved only for those professional chefs who knew what they were doing...ha! Was a wrong! This was actually quite simple to make.
As it was in the oven, I was growing more and more nervous as it rose quite a bit, and I was scared that it was going to overflow. But, alas, it didn’t. And the result was a fantastic meal! I served it with some veggies on the side, but next time I think a salad would better suit it.
It was very light, and would be perfect for a brunch or breakfast with guests. What better to “wow” your guests, then to make a souffle right??
1 1/2 cups finely chopped broccoli florets
1 tbsp butter
1 tablespoon extra-virgin olive oil
2 tablespoons spelt flour
1 1/4 cups skim milk
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/2 cup shredded, sharp cheddar cheese
1 large egg, separated
6 egg whites (or about 1 cup)
1/4 teaspoon cream of tartar
Preheat oven to 375 degrees. Grease a 6 inch round Corning Ware dish.
Cut broccoli into very small pieces, and set aside.
In a pot on medium heat, melt butter. Add oil, and stir to combine. Add flour and continue cooking for a couple of minutes. While whisking, add milk, and continue to cook for a couple of minutes, until the sauce has thickened. Add mustard, egg yoke from the separated egg and salt. Pour into a large bowl and set aside.
In a medium bowl, beat together all egg whites (including the one from the separated egg) until soft peaks form. Add cream of tartar and continue to beat for another minute.
Gently fold in half of the egg whites to the milk mixture with a spatula. Add the rest of the egg whites, and continue to fold until there are no more white streaks. Add broccoli and cheese.
Pour into the Corning Ware dish, and place onto a cookie tray, just in case it overflows. Cook for 30 minutes. Serve immediately.
