Broccoli Souffle

• Three 10-ounce packages frozen chopped broccoli
• 3/4 cup chicken stock
• 3/4 cup whipping cream
• 8 tablespoons (1 stick) butter
• 1/2 cup all-purpose flour
• 4 eggs, separated
• 2 teaspoons chopped fresh parsley
• 3 tablespoons minced onion
• Salt and pepper to taste
• 1/2 cup grated Monterey Jack or Cheddar cheese

1. Preheat oven to 425 degrees.
2. Cook and drain broccoli.
3. Add stock to cream and scald.
4. Melt butter and blend in flour.
5. Gradually add to cream mixture.
6. Stir over medium heat until thick.
7. Remove from heat and beat in egg yolks, parsley, onion, salt, and pepper.
8. Stir in broccoli and cheese.
9. When ready to serve, add stiffly beaten egg whites and pour into a buttered casserole dish.
10. Bake for 25 to 30 minutes.

three, chicken stock, whipping cream, butter, allpurpose, eggs, parsley, onion, salt, grated monterey

Taken from www.epicurious.com/recipes/food/views/broccoli-souffle-384696 (may not work)