Homey. filling and delicious yet still light enough not to weigh you down.  This vitamin packed soufflé is sure to impress.  Oh and how scrumptious your kitchen will smell!  Serves 4-6.  Enjoy!

INGREDIENTS

• 7 tablespoons butter, at room temperature

• ¼ cup whole wheat breadcrumbs, dry

• 1 6-ounce head of broccoli (about 1 ½ cups), finely chopped

• 1 cup packed baby spinach leaves

• 3 tablespoons minced shallots

• 5 tablespoons whole wheat, or buckwheat flour

• 1 ¾ cup whole milk

• ¼ teaspoon cayenne

• ¼ teaspoon fresh ground black pepper

• 6 large egg yolks

• 1 cup shredded or grated extra-sharp cheddar cheese

• 7 large egg whites

• ¼ teaspoon cream of tartar

• kosher salt

PREPARATION

1. Preheat oven to 400°F.

2. Grease a 2-quart soufflé dish with 2 tablespoons of the butter and coat with the breadcrumbs, shaking out the excess.

3. In a medium saucepan, combine 1 ½ cups of water with ¾ teaspoon of salt and bring to a boil.

4. Add the chopped broccoli, cover and simmer over moderate heat until soft, 5-8 minutes.

5. Stir in spinach and cook until just wilted, about 30 seconds.

6. Using a slotted spoon, transfer the vegetables to a food processor and puree until nearly smooth; let cool.

7. Meanwhile, wipe out saucepan and melt the remaining butter in it.

8. Add shallots and cook over moderate heat, stirring, until softened about 2 minutes.

9. Add flour and cook, whisking constantly, until the roux starts to change color, about 3 minutes.

10. Gradually whisk in milk, and bring to a boil.

11. Cook over medium-low heat, whisking constantly, until thick, about 3 minutes.

12. Scrape mixture into a large bowl and whisk in cayenne, pepper and 1 ½ teaspoons salt; let cool completely, about 15 minutes.

13. Whisk in cooled broccoli puree.

14. Whisk in egg yolks, one at a time, then fold in cheese.

15. In a large stainless steel bowl, using a hand mixer, beat the egg whites withe the cream of tartar on medium-high speed until firm peaks form, about 2 minutes.

16. Fold 1/3 of the whites into the soufflé base to lighten it, then fold in the remaining whites until no streaks remain.

17. Scrape the mixture gently into the prepared soufflé dish. Wipe away any excess crumbs.

18. Bake for 45 to 50 minutes, until the soufflé has puffed up and is well browned.

19. Serve immediately.