Broccoli Souffle with Parmesan Cheese

Preparation time: 45 min. Cooking time: 40 min.

Clean the broccoli, divide it into roses and stems and cut the stems into pieces. Boil the water with the salt. Simmer the broccoli in it for ten minutes.

Mix the cornstarch with the fresh cream. Blend the cooked broccoli in portions with 1 to 2 tablespoons of the cooking liquid in a hand blender. Then combine the puree with the stirred crème fraîche and bring to a boil, stirring a few times.

Separate the eggs into yolks and whites. Mix the yolks with the salt into the broccoli puree.

Preheat the oven to 200 degrees Celcius.

Whip the egg whites until stiff and fold into the broccoli puree with the Parmesan cheese.

Butter a souffle dish, which must be large enough to cover only about two-thirds of the filling. Pour the broccoli mixture into it and bake the souffle in the oven on the middle shelf for 40 minutes.

Serve the souffle on the spot.

Serve with wild brown rice or long grain rice, drizzled with a little butter.

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