500g Ardo Broccoli Mix 300ml of milk 150g of plain flour 4 eggs 150g of Butter 1 tablespoon of Ardo Basil Salt and pepper Breadcrumbs Thin slices of white bread Olive oil 1 tablespoon of Ardo Chopped Garlic
Allergens
Egg, Gluten, Milk
Preparation
Cook the Broccoli mix for approximately 1 minute in lightly salted water and then drain.
Make a thick, smooth Béchamel sauce with the milk, butter and flour.
Separate the eggs and add the yolks one at a time to the sauce, and season with basil, salt and pepper.
Beat egg whites until stiff and then gently stir into the mixture.
Grease a gratin-dish and sprinkle it with breadcrumbs.
Place the vegetables on the bottom and pour the mixture over them.
Only half fill the dish to allow the soufflé mixture room to rise.
Bake everything on the bottom shelf of a preheated oven at 180°C for approximately 1 hour.
Toast the bread until golden brown.
Mix together the olive oil, chopped basil and chopped garlic.
Sprinkle the bread with this mixture and serve it with the soufflé.
