Soufflé isn't the easiest recipe to make, but once you've got the process sorted, it's really quick and always impressive. You can also make the souffle with other vegetables or just with cheese.
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40g plain flour
1 teaspoon chicken or vegetable stock granules
salt and black pepper to taste
nutmeg to taste
100g ham, diced
100g Gruyere cheese, grated
4 eggs, separated
1 clove garlic
finely chopped fresh parsley
Method Prep:15min › Cook:1hr › Ready in:1hr15min
Cut the stems off the broccoli. Immerse in boiling water and cook for 10 minutes or until very tender (you can also steam the broccoli, if desired). Drain broccoli, run under cold water, then cut into very small pieces when cool enough to handle.
For the souffle first prepare a roux. Melt butter in a saucepan, add the flour and beat with a whisk until smooth. While still stirring, add the milk and stock granules and boil briefly. Season with salt, black pepper and nutmeg.
Remove the pan from the hob, mix in the chopped broccoli, ham and parsley. Leave everything to cool and beat in the 4 egg yolks (if the mixture is too hot, the egg will curdle!)
Preheat oven to 180 C / Gas 4.
Beat the 4 egg whites until stiff and stir one-third of it into the mixture. This way, the mixture gets lighter and won't collapse when you fold in the remaining two-thirds. Do not stir any more otherwise you will lose volume. Pour straight into a soufflé mould, not too full, though, as the soufflé with rise a lot.
Bake in preheated oven for about 40-50 minutes. Don't open the oven door at any point during cooking for any reason otherwise the souffle will collapse.