I usually make this soufflé with spinach, but broccoli or mushroom works well, too.

• ¼ cup chopped onion

• 1 clove garlic

• 3 tbsp butter

• ¼ cup flour

• ¾ tsp fresh herbs (or ¼ tsp dried)

• ¼ tsp salt

• ⅛ tsp pepper

• 1 cup milk

• 1 cup shredded cheddar cheese

• 1 cup cooked and chopped broccoli, cauliflower, asparagus, mushrooms, or spinach

• 3 eggs, separated

1. Butter 1½ quart soufflé dish and dust with grated Parmesan cheese.

2. In medium saucepan cook onion and garlic in butter until tender. Stir in flour, herb, salt, pepper. Add milk all at once. Cook and stir until thickened and bubbly. Remove from heat.

3. Add cheese and stir until melted. Stir in vegetable.

4. In a bowl, beat egg yolks until combined. Gradually add vegetable mixture, stirring constantly. Set aside.

5. Beat egg whites until stiff peaks form. Gently fold about 1 cup of the egg whites into the vegetable mixture to lighten. Gradually pour vegetable mixture over remaining egg whites, folding to combine. Pour into soufflé dish.

6. Bake at 350° for about 40 min or until a knife inserted near the center comes out clean. Serve immediately.