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1
In a saucepan, melt butter over medium heat.
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2
Blend in flour, add heated milk all at once; cook and stir until thick and bubbly.
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3
Add cheese, stirring until melted, remove from heat.
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4
In a medium bowl, beat egg yolks until thick and lemon colored.
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5
Slowly add cheese mixture to yolks, stirring constantly; cool slightly.
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6
In a large bowl, beat egg whites and cream of tartar until stiff peaks form.
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7
Gradually pour yolk mixture over whites; fold together well.
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8
Pour into 8 ungreased individual 1-cup souffle dishes.
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9
**At this point you may cover tightly with freezer wrap or foil and freeze until needed.
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10
Preheat oven to 300F.
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11
Set dishes in a shallow pan filled with boiling water to a depth of 1/2-inch.
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12
For freshly made - bake for 20 minutes.
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13
From frozen state - bake for 1 hour and 15 minutes.
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14
Souffles are cooked when knife inserted just off center comes out clean.
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15
While the souffles cook prepare the broccoli sauce:.
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16
In a saucepan over medium heat, saute the onions in butter until transparent.
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17
Blend in flour.
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18
Dissolve bouillon cube in boiling water.
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19
Add water and heated 1/4 cup milk to onion mixture.
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20
Cook and stir until tick and bubbly.
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21
Stir in broccoli, dill and pepper; cook until heated thoroughly.
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22
Serve souffles with broccoli sauce as soon as they are out of the oven.
