A Musing Receipe # 3 Broccoli & Cheese Whiz Souffle

A Musing Recipe # 3


BROCCOLI & Cheese Whiz SOUFFLÉ

Cheese, broccoli, eggs are a match made in heaven. Even young children love this recipe. With these yummy ingredients, broccoli, cheese, eggs, it is easy to see why it is a family and personal favourite. Light and fluffy, yet creamy and pleasing, this broccoli soufflé is a real crowd-pleaser.

I generally only make this recipe to take with me for a family gathering, or special occasions. As it is not exactly low calorie. Nevertheless, you have to splurge occasionally. The best part is that this soufflé recipe only looks complicated. It is really quite easy. You do not even have to thaw the frozen broccoli florets in advance. I know you’re wondering why Cheese Whiz and not just grated cheese, well Cheese Whiz adds a bit of a zing to this dish! You can keep that part a secret!

The key to a successful soufflé lies in the egg whites. First, it is crucial that you use a clean glass or stainless steel bowl to whip the egg whites. In addition, the egg whites must be at room temperature 30 minutes prior to using.
Also, be sure that you have no yolks in your egg whites. Even a tiny speck of yolk will prevent the whites from whipping properly. It is a good idea to separate each egg white into a small bowl first, and then transfer it to a larger bowl for beating. That way, if any yolk gets in, you only have to throw out one egg white, not the whole batch.
The best way to check for soft peaks is to pull the beaters straight up out of the egg white mixture. If you see little, triangular peaks on the end of the beaters, you have soft peaks.

Ingredients:

¼ cup chopped onions
6 tbsp. butter
2 tbsp. flour
½-cup water
1 - 8 oz. Jar cheese whiz (gives a special kick)
2 pkg. Frozen chopped broccoli spears
3 eggs separated

Bread Crumb mixture:
2 tbsp butter melted in microwave
1-cup breadcrumbs combine together in a bowl and sprinkle over soufflé.

Prep:

Preheat oven to 325 degrees F. Spray a 2-quart soufflé dish with non-stick cooking spray. Set aside
Cook broccoli – drain well, set aside. Sauté onions in butter. Add flour and water cook until well blended. Add cheese whiz and broccoli. In a separate bowl beat together egg yolks and add to the above mixture, until well incorporated. Beat egg whites until until stiff and soft peaks form and fold slowly and gently into mixture.
Gently pour the batter into the prepared pan. Bake at 325 degrees for 30 to 40 minutes, or until the soufflé is puffed and golden. Do not check on the soufflé before 30 minutes.

It is generally accepted that the soufflé was an eighteenth century French creation. Soufflé literally is the French for 'puffed up'. Take care to avoid having a drafty kitchen when you make soufflé and do not open the oven until the cooking time has been reached or the soufflé’ may fall. In my opinion, all soufflés’ need to be made with love and patience but the reward is well worth it.

Be prepared to bring the recipe with you they will love it that much!

Suzanne Williams