Broccoli Souffle

  • 2 (10-ounce) packages frozen chopped broccoli
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups milk
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/4 teaspoon grated nutmeg
  • 6 egg yolks beaten
  • 1/4 teaspoon cream of tartar
  • 8 egg whites beaten stiff

Preheat oven to 350 degrees. Cook chopped broccoli then set aside. Melt butter in saucepan, stir in flour and cook over high heat for 2 minutes. Remove from heat. Add milk, whisk vigorously. Return to heat, stirring until thick and smooth, continue to stir while adding cheese and spices. Remove from heat and add beaten egg yolks little by little -- do not boil or mixture will curdle. Add drained broccoli and set the mixture aside. Beat the cream of tartar with the egg whites with until they are stiff. Fold in 1/3 of the whites to the broccoli mixture. Fold in the remaining egg whites.

Pour mixture into an 8 cup buttered souffle dish and bake in the preheated 350 degree oven for 45 minutes.

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4.8 4
Really tasty! I added a little shredded cheddar cheese to it and it was really good. item not reviewed by moderator and published
This basic recipe helped me make the very best broccoli soufflet that I have ever tasted, not just made; I used cream instead of milk, Kudzu Root powder instead of flour (believe it or not and Romano Cheese and halved the recipe to 3 Free Ranch Eggs (orange yolks are gnarly, no joke. Everything else was the same, just halved the recipe and had a different ratio of 3 yolks and 3 whites. Sprinkled the forgotten last crumbs of Romano on top and popped it in the oven. The Kudzu Root starch, cream and ranch yolks made the highest soufflet that was actually moist to the cusp of juicy. Thank you so much! item not reviewed by moderator and published
It is what it is....a basic souffle. Nothing extraordinary about it. item not reviewed by moderator and published
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