Brussels Sprouts Souffle

Clean the Brussels sprouts and cut the stalks into small pieces. Cut the roses in half. Cook the Brussels sprouts in a tight-fitting saucepan with about 1 cup of water and the juice of one lemon until not quite tender, about 5-7 minutes. Next, drain and cool.

Melt the butter in a saucepan and whisk until frothy. Add the wheat flour and sweat lightly for 1-2 min over medium heat. Remove the saucepan from the stove, pour in the whipped cream or milk, add the vegetable soup and the spices. Return the saucepan repeatedly to the heat and continue cooking, stirring, until thick and no longer runny. Now set aside to cool.

Preheat the oven to 200 degrees and warm a tall gratin dish in it for 5 minutes.

Chop the Brussels sprouts (I use the Moulinette, it works just as well with a large kitchen knife), but not too small. Mix into the mixture. Stir in the grated cheese and the yolks and season the quantity from new.

Take the give out of the oven and melt a little bit of butter on the bottom. Do not grease the walls!

Beat the egg whites with a pinch of salt until stiff and mix gently with a whisk. Fill the souffle mixture into the mold on the spot.

Immediately place in the oven on the middle shelf and bake for 20-25 minutes until golden brown. Do not open the oven door, otherwise the souffle will fall together!

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