Broccoli Soufflé

Name: Broccoli Soufflé
Yield: serves 10
Ingredients: Three 10-ounce packages frozen chopped broccoli; 3/4 cup chicken stock; 3/4 cup whipping cream; 8 tablespoons (1 stick) butter; 1/2 cup all-purpose flour; 4 eggs, separated; 2 teaspoons chopped fresh parsley; 3 tablespoons minced onion; Salt and pepper to taste; 1/2 cup grated Monterey Jack or Cheddar cheese

December 14, 2011

Recipe information

Yield
serves 10

Ingredients

Three 10-ounce packages frozen chopped broccoli

3/4 cup chicken stock

3/4 cup whipping cream

8 tablespoons (1 stick) butter

1/2 cup all-purpose flour

4 eggs, separated

2 teaspoons chopped fresh parsley

3 tablespoons minced onion

Salt and pepper to taste

1/2 cup grated Monterey Jack or Cheddar cheese

Preparation

Preheat oven to 425 degrees. Cook and drain broccoli. Add stock to cream and scald. Melt butter and blend in flour. Gradually add to cream mixture. Stir over medium heat until thick. Remove from heat and beat in egg yolks, parsley, onion, salt, and pepper. Stir in broccoli and cheese. When ready to serve, add stiffly beaten egg whites and pour into a buttered casserole dish. Bake for 25 to 30 minutes.

Paula Deen's Kitchen Classics

TagsSoufflé Dessert Broccoli/Broccolini Vegetable Cheddar Cheese Dairy Monterey Jack Side Dinner Nut Free Oven Bake Cookbooks

Recipe notes

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