50 g (2 oz) butter, plus extra melted butter for greasing
handful of fine fresh white breadcrumbs
250 g (8 oz) broccoli florets
40 g (1 1/2 oz) plain flour
300 ml (1/2 pint) milk
1 teaspoon smoked paprika
grated fresh nutmeg
4 large eggs, separated
100 g (3 1/2 oz) creamy blue cheese, crumbled
salt and pepper
Brush 4 x 300 ml (1/2 pint) ramekins with melted butter and sprinkle with breadcrumbs to coat the base and sides.
Blanch the broccoli in boiling water until almost tender, then pulse in a blender until smooth.
Melt the butter in a pan, add the flour and cook for 2 minutes. Gradually add the milk, stirring continuously, and bring to the boil. Boil for 2 minutes, until very thick.
Remove from the heat and stir in the spices and egg yolks. Season well and stir in the puréed broccoli and cheese.
In a clean bowl, whisk the egg whites until stiff. Using a metal spooon, carefully fold the egg whites into the broccoli and cheese mixture.
Pour into the ramekins, almost up to the rim. Run your finger around the inside edge of the ramekins to help the soufflés rise straight up. Bake on a preheated hot baking sheet in a preheated oven, 200°C (400°F), Gas Mark 6, for 8–10 minutes or until risen. Serve immediately.