“While serving and eating a soufflé is always fun, what I love best about this one is the unusual combination of the Brussels sprouts with the blue cheese,” says Mary Liedhold, of The Kitchen Specialist. “Using a strong blue cheese works really well. We have made converts of some dubious friends!”
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4 Tbsp. butter
¼ cup flour
½ tsp. salt
1 cup milk
½ cup cheddar cheese, shredded
½ cup blue cheese, crumbled
4 eggs (separate the yolks from the whites)
10 oz. Brussels sprouts, cooked, drained and finely chopped
Melt butter in a saucepan. Blend in flour and salt to make a roux. Add milk all at once, and cook quickly until thick and bubbly. Stir in cheeses until melted. Remove from heat. Beat egg yolks until thick and lemony. Slowly stir cheese mixture into yolks. Stir in brussels sprouts and cool slightly. Beat egg whites until stiff peaks form. Fold whites into hot mixture. Pour into ungreased 1½-qt. soufflé dish. Bake at 350 degrees for 45-50 minutes.