15 ml butter 1 tbsp
150 ml parmesan cheese, grated 2/3 cup
750 ml broccoli florets 3 cup
375 ml milk 1 1/2 cup
50 ml butter 1/4 cup
250 ml scallions, minced 1 cup
1 garlic clove, crushed 1
30 ml fresh parsley, minced 2 tbsp
50 ml flour 1/4 cup
6 egg yolks
2 ml salt 1/2 tsp
7 egg whites
1 ml cream of tartar 1/4 tsp
Butter 8 one cup (250 ml) souffle cups or an 8 cup (2 L) souffle dish. Sprinkle with parmesan cheese.
Steam broccoli for 3 minutes or until tender. Drain and run under cold water. Puree in food processor.
In a small saucepan; bring milk to boil. Meanwhile, melt butter in skillet. Add scallions and garlic and saute for 1 minute. Whisk in parsley and flour, stirring until bubbling. Add milk and cook 2 minutes, stirring constantly. Remove from heat and stir in egg yolks, one at a time. Add broccoli puree, remaining cheese and salt. Stir well.
In a small bowl; beat egg whites until foamy. Add cream of tartar and beat until stiff. Add 1/3 of beaten egg whites to broccoli mix and stir until incorporated. Fold in remaining egg whites. Pour batter into prepared cups or dish. Place in preheated 450 F (230 C) oven, reduce heat to 375 F (190 C). Cook cups for 20 to 25 minutes or dish for 45 to 50 minutes or until souffle has risen and top is golden brown.
Serves: 8