Broccoli Souffles

Directions

1. 1
   Melt 2 tbsp. butter ina large pan, add the flour, and cook, stirring for 1 minute. Remove from the heat, gradually blend in the milk, then bring to a boil, stirring, until thickened. Add the nutmeg and salt and cayenne pepper to taste. Leave to cool for 10 minutes.
2. 2
   Steam the broccoli for 2-3 minutes, until just tender. Rinse in cold water, then chop coarsely.
3. 3
   Heat the remaining butter in a pan, add the shallots and cook gently for 3 minutes or until soft.
4. 4
   Butter the bottoms and sides of 4 1-cup souffle dishes. Sprinkle with a thin layer of Parmesan cheese. Set aside.
5. 5
   Beat the egg yolks and add to the cooled sauce along with the broccoli, shallots, and blue cheese.
6. 6
   Whisk the egg whites until they form stiff but not dry peaks. Stir 1-2 tbsp. of the egg whites into the broccoli mixture, then fold in remaining egg whites.
7. 7
   Pour the mixture into the souffle dishes. Bake the souffles in the top half of a 350F degree oven for 30 minutes. Serve the souffles immediately.