Name: Broccoli Soufflé
Yield: 4 servings
Ingredients: 2 tablespoons finely chopped onion; 3 tablespoons butter or margarine; 3 tablespoons all-purpose flour; 1 cup milk; 3/4 teaspoon salt; 1/8 teaspoon pepper; Dash of red pepper; 4 eggs, separated; 1 1/2 cups cooked, chopped broccoli, well drained; 1 tablespoon lemon juice; 1/4 teaspoon cream of tartar

Servings: 4 persons

2 tablespoons finely chopped onion
3 tablespoons butter or margarine
3 tablespoons all-purpose flour
1 cup milk
3/4 teaspoon salt
1/8 teaspoon pepper
Dash of red pepper
4 eggs, separated
1 1/2 cups cooked, chopped broccoli, well drained
1 tablespoon lemon juice
1/4 teaspoon cream of tartar

1
Saute chopped onion in butter in a medium saucepan until tender; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 1 cup milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt and pepper.
2
Beat egg yolks until thick and lemon colored. Combine cream sauce, beaten yolks, broccoli, and lemon juice in a medium mixing bowl; set aside.
3
Combine egg whites (at room temperature) and cream of tartar; beat until stiff but not dry. Gently fold egg whites into broccoli mixture. Spoon into a lightly greased 1 1/2-quart casserole. Place in a pan of hot water; bake at 325u00b0 for 40 minutes.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Broccoli Soufflé

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