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Broccoli Souffle

southern.chef's picture
  Frozen chopped broccoli 10 Ounce (1 Package Thawed)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  All purpose flour 1 Cup (16 tbs)
  Milk 1 1⁄2 Cup (24 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1⁄4 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Red pepper 1 Dash
  Shredded swiss cheese 4 Ounce
  Eggs 4 , separated

Cook broccoli according to package directions, omitting salt; drain well.
Position knife blade in food processor bowl; add broccoli, and process until smooth.
Set aside.
Cut an aluminum foil strip long enough to fit around a 1 quart souffle dish, allowing a 1 inch overlap; fold foil lengthwise into thirds.
Lightly oil one side of foil and bottom of dish.
Wrap foil around dish, oiled side against dish, allowing it to extend 3 inches above rim to form a collar; secure with string.
Melt butter in a large heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in salt, pepper, nutmeg, red pepper, and cheese.
Beat egg yolks until thick and lemon colored.
Gradually stir about one fourth of hot sauce into yolks; add to remaining hot mixture, stirring constantly.
Add broccoli, and stir well.
Beat egg whites with electric mixer until stiff but not dry.
Gently fold into broccoli mixture.
Spoon into prepared dish.
Bake at 350° for 50 to 55 minutes or until golden brown.

Recipe Summary

Side Dish

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Broccoli Souffle Recipe