Broccoli Soufflé

Name: Broccoli Soufflé
Yield: Makes 4 to 6 servings
Ingredients: 1 (10 oz.) pkg. frozen chopped broccoli; 1 c. milk; 3 tblsp. flour; 3 tblsp. butter or regular margarine; 3 tblsp. butter or regular margarine; 4 egg yolks, beaten; 1 tsp. lemon juice; ⅛ tsp. ground nutmeg; ½ tsp. salt; 4 egg whites, beaten until still

Preparation info

Makes
4 to 6
servings

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

The soufflé falls slightly during baking— it’s light and flavorful

Ingredients

1 (10 oz.) pkg. frozen chopped broccoli
3 tblsp. butter or regular margarine

Side dish
Vegetarian

Method

Cook broccoli according to package directions; drain.
Meanwhile, melt butter in saucepan; blend in flour; add milk gradually, stirring constantly. Cook and stir until thick and smooth. Add salt, nutmeg and lemon juice; mix sauce into broccoli. Add egg yolks and let stand to cool.
About 30 minutes before serving time, turn broccoli mixture into greased 1