Broccoli Cheese Soufflés

by Casa Cebadillas
(Torrox Pueblo, Spain)

1 1/2 cups finely chopped broccoli florets
1 tablespoon butter
1 tablespoon extra-virgin olive oil
2 tablespoons all-purpose flour
1 1/4 cups milk
1 teaspoon Dijon mustard
1 teaspoon fresh rosemary, finely chopped
1/4 teaspoon salt
1/2 cup crumbled goat cheese
5 large egg whites
3 large egg yolks
1/4 teaspoon cream of tartar

Preheat oven to 375

In a microwave-safe container, add broccoli and just a sprinkling of water. Cover and heat in the microwave until the broccoli is tender-crisp, about 1 to 2 minutes.

In a large saucepan, heat butter and oil over medium-high. Whisk in flour - cook, whisking, for 1 minute. Add milk, mustard, rosemary and salt - cook, whisking constantly, until the mixture thickens, about 1 to 2 minutes. Remove from the heat and quickly whisk in goat cheese and egg yolks. Scoop the mixture into a large bowl.

In a large mixing bowl, beat egg whites until soft peaks form. Add cream of tartar - continue beating until stiff peaks form. Add about half of the whites to the milk mixture and gently fold the two together. Gently fold in the remaining egg whites and the reserved broccoli just until no white streaks remain. Evenly divide the mixture between 4 - 10 ounce ramekins coated with nonstick spray.

Place ramekins on a baking sheet and bake until they have puffed and are firm to the touch, about 20 minutes. Remove and serve immediately.

Makes 4 servings.

Want to learn how to make this sangria recipe hands on? Make your next holiday a culinary vacation in beautiful Spain.