6 people
20 min
200°C
Ingredients
- 75g butter (plus a little for greasing)
- 2 tbsp finely grated parmesan cheese
- 350g broccoli florets
- 75g plain flour
- 500ml milk
- 1 tsp Dijon mustard
- 5 medium eggs, separated
- 125g mature Cheddar cheese, grated
Preparation
- Preheat the oven to Gas 6, 200 C. Grease the Pyrex souffle dish with a little butter and sprinkle the inside with the parmesan cheese, all the way up the sides (this helps the mixture to grip the sides when rising).
- Cook the broccoli for 3-4 minutes in boiling water, drain well and put into a food processor to chop it finely.
- Put the butter, flour and milk into a saucepan and cook over a medium heat, stirring continuously until thickened (it should be a thick sauce).
- Remove from the heat, add the mustard and cheese and stir until melted. Add the egg yolks and broccoli and stir well.
- Whisk the egg whites until stiff and then fold gently into the cheese mixture being careful not to knock too much air out. Pour into the soufflé dish.
- Cook in the oven for 30-35 minutes until well risen and brown, do not open the door during cooking.
- Serve immediately with crusty bread, (it will be a bit gooey in the centre still).
