Broccoli-Cheese Soufflé

Preheat the oven to 375°F. Coat a 6- or 8-cup ceramic gratin dish with nonstick oil spray and sprinkle the inside with the Parmesan cheese.

In a large metal bowl, beat the egg whites and salt on high speed until the egg whites become stiff but not lumpy, 4 to 6 minutes. Set aside.

In a medium saucepan over medium-high heat, melt the margarine until it begins to foam. Add the flour and mix vigorously until the flour turns to a paste without browning, 2 to 3 minutes. Off the heat, pour in the hot milk, and whisk quickly until the mixture is smooth. Add the paprika, nutmeg, and salt and pepper to taste. Bring the mixture to a slow boil over medium-high heat. Cook, stirring constantly, for 2 to 3 minutes, until the sauce becomes heavy and thick. Remove from the heat. Add the egg yolks, one at a time, mixing well after each addition.

In a blender, puree the broccoli and broth or water. Stir the broccoli mixture, shallot or onion, and 1⁄4 cup Swiss cheese into the milk mixture. With a spatula, gently fold in one-third of the egg whites, lifting the milk mixture from the bottom of the pan. Transfer the milk mixture to the bowl with the remaining egg whites and continue to fold until just combined, without deflating the egg whites.

Pour into the prepared gratin dish and sprinkle with the remaining 1 tablespoon Swiss cheese. Bake, uncovered, 25 to 30 minutes, until the soufflé puffs and is golden on the top. Serve immediately.