Serves 5 to 6
• 4 Tbs. butter
• 4 Tbs. flour
• 1½ cups hot milk
• 5 egg yolks
• 1½ cups chopped cooked broccoli
• ½ cup finely chopped or sliced walnuts
• 3 Tbs. minced onion
• 2 Tbs. grated Parmesan cheese
• ½ tsp. salt
• fresh-ground pepper to taste
• 7 egg whites
• pinch of cream of tartar
Garnish
• Sour Cream and Horseradish Sauce
1. Butter a 2-quart soufflé dish and tie a buttered “collar” around it.
2. Melt the butter in a heavy saucepan and stir in the flour. Cook the roux over medium heat for a minute or two, stirring constantly. Then add the hot milk and stir with a whisk as the sauce thickens.
3. When the sauce is perfectly smooth, remove it from the heat and whisk in the egg yolks, one by one. Then add the cooked broccoli, the walnuts, the onions, and the cheese. Stir well and season with salt and pepper.
4. In another bowl, add a pinch of cream of tartar to the egg whites and beat them with a clean whisk or beater until they are stiff enough to form peaks. Do not overbeat them, as they will be too dry.
5. Stir about 1 cup of the beaten egg whites into the warm sauce. Now add the remaining egg whites and gently fold them in. Do this carefully, as you want to lose as little air as possible.
6. Pile the soufflé into the prepared soufflé dish, place it in the middle of a preheated 375-degree oven, and bake it for 40 to 45 minutes.
7. Serve immediately with hot Sour Cream and Sauce.
