Broccoli Souffle Unlike normal souffles that have a cream sauce base with egg yolks, this souffle uses only egg whites. Makes 4 servings Ingredients 1 large bunch broccoli, about 1-1/2 pounds Kosher salt Butter-flavored cooking spray 3 tablespoons plain bread crumbs 1/2 red bell pepper, roasted, seeded, and peeled as in Bell Pepper Preparation, and diced 1 clove garlic, minced 3 tablespoons crumbled blue cheese Freshly ground black pepper to taste 7 egg whites Instructions 1. Peel broccoli stems and coarsely chop as close to the bud of the florets as possible. 2. Break florets into pieces as small as possible. 3. Put just enough water in a large skillet to cover broccoli. Add 1 teaspoon kosher salt and bring to a boil. 4. Add broccoli and cook, covered, 7 minutes or until tender. 5. Drain and refresh in a colander under cold water. 6. Drain well and puree in a food processor. 7. Preheat oven to 400°F. 8. Spray a 2-quart souffle dish with butter-flavored cooking spray. Dust with breadcrumbs. 9. In a large bowl, combine broccoli, bell pepper, garlic, cheese, salt, and pepper. 10. Put egg whites into the bowl of an electric mixer with a pinch of salt and beat until stiff but not dry. 11. Stir 1/4 of the egg whites into the broccoli mixture. Then fold in the rest in three stages. Do not over mix. 12. Spoon into the souffle dish and bake 25 to 30 minutes or until the soufflÈ has risen and is nicely browned.

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