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1/4 cup Parmesan cheese

4 tablespoons butter

2 tablespoons minced scallions or onion

1 teaspoon minced garlic

3/4 cup broccoli flowerlets, rinsed, trimmed, steamed, chopped

1/2 teaspoon grated lemon peel

1 tablespoon lemon juice

3 tablespoons flour

1 cup milk

1 teaspoon salt

1/2 teaspoon freshly ground white peppercorns

5 eggs at room temperature, separated

1 large egg white



Preheat the oven to 375 degrees.  Prepare a 6 cup souffle mold as directed for the Three Cheese Souffle and refrigerate it.


Saute the onion and garlic pieces for 1 minute.  Chop the broccoli into small pieces, add them to the skillet and cook 30 seconds longer.  Off the heat stir in the grated lemon zest and juice.


Prepare the sauce base of with 3 tablespoons remaining butter, flour, and milk as directed in the Cheese Souffle recipe.  Stir in the egg yolks and then fold in the broccoli mixture.  Season with salt and pepper.  Beat and fold in the egg whites as directed.  Bake for 25 minutes.


Yield: 6 servings