From Eating Well May/June 2008Serves 4

When I read that broccoli was in the share this week I had a sudden craving for a delicious, fluffy Broccoli Soufflé.  Paired with a salad, this makes a really nice meal.  It is simple in the fact that it is only two items, although soufflé is not necessarily the simplest of dishes to make.  But when I decide to make soufflés I always find it is less work than what I think it will be and the reward of something so special is great.

1 1/2 cups finely chopped Broccoli or Romanesco Florets

1 TB Butter

1 TB Extra Virgin Olive Oil

2 TB All-Purpose Flour

 1 1/4 cups Milk

1 tsp Dijon Mustard

1 tsp Parsley, finely chopped 

1/4 tsp Salt

1/2 cup crumbled Goat Cheese

3 large Eatwell Eggs, separated

2 large Eatwell Egg Whites - to make a total of 5 egg whites

1/4 tsp Cream of Tartar

Preheat oven to 375 F.  Coat four 10 oz ramekins or 1 to 2 1/2 quart soufflé dish with cooking spray or oil 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.  I don’t have a microwave so I will briefly steam my broccoli.  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 light caramel.  Add milk, mustard, oregano, 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 soufflé 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 soufflé dish.  Serve immediately.