Broccoli Soufflé
 

Broccoli Soufflé

Ingredients:

2 to 2 1/2 cups frozen chopped broccoli, about 12 ounces
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup milk
4 eggs, separated
1 teaspoon lemon juice
1/8 teaspoon nutmeg
4 egg whites
1/4 teaspoon cream of tartar

Preparation:

Cook the broccoli in salted water until tender.

In a large saucepan, melt butter over medium-low heat. Stir in flour,
salt and pepper until smooth and bubbly. Gradually add milk. Continue
cooking, stirring constantly, until sauce is thickened.

In a medium bowl, beat egg yolks lightly. Pour about half of the hot
sauce mixture into the beaten yolks, stirring briskly. Return egg yolk
mixture to saucepan and blend well, stir in lemon juice, nutmeg and
cooked drained broccoli.

In a mixing bowl, beat egg whites with cream of tartar until soft
peaks form. Fold egg whites into sauce mixture. Pour into a 1
1/2-quart baking dish. Bake in a Bain Marie (see note) at 350 degrees
for 45 to 50 minutes, until soufflé is puffed and golden brown.

Note: Bain Marie refers to a water bath which allows delicate dishes
such as custards to cook gently, preventing curdling. Place the
container of food in a larger, shallow pan. Add hot water to surround
the dish of food to a height of about one inch. Proceed to cook.