Broccoli and cheese soufflé

Ingredients for 4 servings:

• 1 head of broccoli
• 3 spring onions
• 350 ml milk
• 6 slices of bread
• 60 g butter
• 5 eggs
• 200 g cheese, grated

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

vegetarian

Tear or break the bread into small pieces and soak in the warm milk. If you’re using softer bread, reduce the amount of milk slightly; if you’re using crispbread or rusks, increase the amount slightly. I used a mix of both. Cut the broccoli into florets, wash, and cook for about 10 minutes. Cut the spring onions into rounds, rinse in a sieve, and sauté in 10g of butter until translucent. After a few minutes, add the soaked bread pieces. Separate the eggs. Melt the remaining butter in the microwave. Now place the bread in a bowl with the spring onions, broccoli, butter, egg yolk, and grated cheese. Season with salt, pepper, and nutmeg, and mix well. Preheat oven to 200°C and prepare small, ovenproof silicone molds. Beat the egg whites until stiff peaks and fold into the remaining mixture. Pour into molds and bake for 30 minutes. Serve while still hot. The small soufflés are great as a side dish, but also as a main course with sautéed vegetables.