Looking back, I feel so guilty. It was the late 60’s. I was in my teens–the years my Mom referred to as “my little hippy daughter’s crazy time.” For some reason I became obsessed with making homemade bread and culturing my own yogurt for the family. I made a loaf of fresh bread every single day and drove my family absolutely nuts in the process. I was convinced that if someone shut a door too forcefully or raised their voice too loudly while the bread was still in the oven, it could cause the bread to fall. That poor family. For one hour every single day, they had to tip-toe around and whisper until my loaf came out safe and sound. For some reason, they put up with it, and I don’t think the bread was even that good. That was just bread. Can you imagine what a mess I would have been had I obsessed over soufflé instead? Ah, soufflé. Whether savory or sweet, it’s one of those things that people tend to fret over. Will it puff up? Will it fall? Where did I go wrong? So when I came across a very old soufflé recipe in a school fundraising cookbook, I almost passed on it. But that would have been a huge mistake. This recipe for Broccoli Soufflé is about as delicious and fool-proof as it gets, and is now one of my very favorite veggie dishes. Interestingly, the recipe calls for heating the milk and adding chicken bouillon to it, which I had never heard of before. It added so much flavor to the dish that I wish I would have known about that technique years ago! Somebody knew what they were doing with this Broccoli Soufflé and I’ll bet they didn’t even drive their family crazy in the process.
- 2 cups milk
- 2 chicken bouillon cubes (or 1 teaspoon bouillon paste)
- 3 tablespoons butter
- 1 medium sweet yellow onion, chopped fine
- 3 eggs
- dash fresh grated nutmeg
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 4-5 cups broccoli florets, cooked
- Pre-heat oven to 350 degrees. In the microwave, steam broccoli until tender, about 5 minutes. Set aside. In a small saucepot, heat milk until scalded. Add bouillon, stirring to dissolve. In a large sauté pan with butter, sauté onion until very soft and slightly golden brown. Add seasoned milk to onions and stir to combine. Add nutmeg, sugar, salt and pepper, mixing well. Cook until thickened. Remove from heat. In a bowl, whisk eggs. Temper by adding a small amount of cream sauce to eggs and whisking to combine. Add eggs into cream sauce and whisk. Fold in cooked broccoli florets. Mix gently until combined. Pour mixture into a casserole dish. Place dish into a large baking dish with 1-2 inches of water. Bake at 350 degrees for about 30 minutes or until knife comes up clean. The egg/milk mixture should be well set like custard. Serve immediately.