Broccoli souffle – a tasty dish
3 large eggs
4 tablespoons of butter
2 pieces of broccoli
2 tablespoons of flour
1/4 teaspoon of salt
1/4 teaspoon of pepper
12,17 us fl oz of 2% fat milk
8,81 oz cheddar cheese, divided into two portions
1 teaspoon of mustard Dijon
2 tablespoons of breadcrumbs.
Separate the white yolks and leave them to stand at room temperature for 30 minutes. Grease a ceramic pot (20 cm) with butter (1 spoon) and put it aside.
Cut the two pieces of broccoli into small bunches, clean and wash them, then put the bunches in a steam cooker. Put the fire on the medium and leave the broccoli steam for 5-6 minutes until it becomes smoother.
Put the rest of the butter in a saucepan and melt it on medium heat, then add the flour, salt and pepper and stir until homogeneous. Then add the milk and let the mixture boil, give a small heat and stir continuously for 2 minutes until the composition thickens. Add cheddar cheese and mustard and mix in the cream until the cheese is completely melted.
Take the sauce from the pan, add a little of the composition over the yolks, then pour this mixture back into the saucepan and mix continuously. Add broccoli and leave everything cool.
In a large pot, beat the hard foam, then take a quarter of a spatula and add it to the broccoli mixture until it is fully incorporated. The rest of the foam is added all the time, by folding, so that air remains in the composition and comes out fluffy and fine. Pour the rest of the cheese and crumbs over the soup.
Put the broccoli in the oven for 30-40 minutes until it swells. You do not have to open the oven door as long as the preparation is done.
Try the broccoli the first occasion you have and you will see that it will have a huge success for the little ones!