Broccoli & Goat Cheese Souffle
This elegant broccoli and goat cheese souffle will wow your family and
friends. Souffles are surprisingly easy to makethe only trick is
getting them on the table before they deflate. Serve with: A
tomato-and-fennel salad and, for dessert, fresh strawberries drizzled
with balsamic vinegar.
Makes 4 servings
Active time: 25 minutes
Total time: 45 minutes
Ease of preparation: moderate
1 1/2 cups finely chopped broccoli florets
1 tablespoon butter
1 tablespoon extra-virgin olive oil
2 tablespoons all-purpose flour
1 1/4 cups low-fat milk
1 teaspoon Dijon mustard
1/4 teaspoon dried rosemary
1/4 teaspoon salt
1/2 cup crumbled goat cheese
3 large eggs, separated
2 large egg whites
1/4 teaspoon cream of tartar
Preheat oven to 375 F. Coat four 10-ounce ramekins (or a 2- to 2
1/2-quart
souffle dish) with cooking spray and place them on a baking sheet. Place
broccoli in a medium, microwave-safe bowl. Cover and microwave until the
broccoli
is tender-crisp, 1 to 2 minutes. Set aside. Melt butter and oil in a
large
saucepan over medium-high heat. Whisk in flour and cook, whisking, for 1
minute.
Adjust heat as needed to prevent the mixture from getting too dark; it
should be
the color of caramel. Add milk, mustard, rosemary and salt and cook,
whisking
constantly, until thickened, 1 to 2 minutes. Remove from heat and
immediately
whisk in goat cheese and 3 egg yolks until well combined. Transfer to a
large
bowl.
Beat the 5 egg whites in a medium bowl with an electric mixer on high
speed until
soft peaks form. Add cream of tartar and continue beating until stiff
peaks form.
Using a rubber spatula, gently fold half of the whipped whites into the
milk
mixture. Gently fold in the remaining egg whites and the reserved broccoli
just
until no white streaks remain. Transfer to the prepared ramekins or
souffle dish.
Bake until puffed, firm to the touch and an instant-read thermometer
inserted
into the center registers 160 F, about 20 minutes in ramekins or 30
minutes in a
souffle dish. Serve immediately.
NUTRITION INFORMATION: Per serving: 254 calories; 17 g fat (8 g sat, 6
g mono); 184 mg cholesterol; 10 g carbohydrate; 16 g protein; 1 g
fiber; 398 mg sodium; 199 mg potassium. Nutrition bonus: Vitamin C
(30% daily value), Vitamin A (25% dv), Calcium (15% dv). 1/2
Carbohydrate Serving. Exchanges: 1/2 other carbohydrate, 2 medium-fat
meat, 1 fat
MAKE AHEAD TIP: Equipment: Four 10-ounce ramekins or a 2- to 2
1/2-quart souffle dish
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