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
- Preheat oven to 425 degrees.
- Cook and drain broccoli.
- Add stock to cream and scald.
- Melt butter and blend in flour.
- Gradually add to cream mixture.
- Stir over medium heat until thick.
- Remove from heat and beat in egg yolks, parsley, onion, salt, and pepper.
- Stir in broccoli and cheese.
- When ready to serve, add stiffly beaten egg whites and pour into a buttered casserole dish.
- 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)