Courgette Soufflé

  • 300ml/½pt milk
  • 1 onion
  • 1 bay leaf
  • 350g/12oz courgettes, sliced
  • 40g/1½oz butter
  • 25g/1oz wholewheat flour
  • 3-4 eggs, separated
  • 50-75g/2-3oz Cheddar, grated
  • Salt and Pepper
  1. Heat the milk with the onion and bay leaf to just below boiling point. Remove from the heat and leave for 20 minutes.
  2. Lightly steam the courgettes for 4-5 minutes. Preheat the oven to 200ºC/400ºF/Gas 6.
  3. Heat the butter, stir in the flour and cook, stirring over low heat for 2 minutes. Strain the milk into the pan and bring to boiling point, stirring continuously. Simmer for 2-3 minutes.
  4. Remove from heat and beat in the egg yolks, one at a time. Mix the courgettes into the sauce, add the cheese and season lightly.
  5. Beat the egg whites until stiff but not dry. Stir 1 tbsp into the sauce, gently fold in the remaining whites.
  6. Spoon into a lightly greased 1-1½lt/2-2½pt soufflé dish and bake for 25 minutes. The centre should be firm if it is still soft give it another 5 minutes. Serve immediateFor a variation try avocado soufflé use 1-2 avocados, diced, sprinkled with lime juice and mixed with 6 green olives, stoned and chopped, and 450g/1lb tomatoes, skinned and chopped.