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Broccoli Souffle Recipe
|Frozen chopped broccoli||10 Ounce (1 Package Thawed)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Milk||1 1⁄2 Cup (24 tbs)|
|Ground nutmeg||1⁄8 Teaspoon|
|Red pepper||1 Dash|
|Shredded swiss cheese||4 Ounce|
|Eggs||4 , separated|
Serving size: Complete recipe
Calories 1867 Calories from Fat 969
% Daily Value*
Total Fat 110 g168.5%
Saturated Fat 61.9 g309.7%
Trans Fat 0 g
Cholesterol 1105.1 mg
Sodium 1705.4 mg71.1%
Total Carbohydrates 135 g44.9%
Dietary Fiber 10.2 g40.9%
Sugars 21.5 g
Protein 90 g180.2%
Vitamin A 240.3% Vitamin C 434.3%
Calcium 155.4% Iron 54.6%
*Based on a 2000 Calorie diet
Position knife blade in food processor bowl; add broccoli, and process until smooth.
Cut an aluminum foil strip long enough to fit around a 1 quart souffle dish, allowing a 1 inch overlap; fold foil lengthwise into thirds.
Lightly oil one side of foil and bottom of dish.
Wrap foil around dish, oiled side against dish, allowing it to extend 3 inches above rim to form a collar; secure with string.
Melt butter in a large heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in salt, pepper, nutmeg, red pepper, and cheese.
Beat egg yolks until thick and lemon colored.
Gradually stir about one fourth of hot sauce into yolks; add to remaining hot mixture, stirring constantly.
Add broccoli, and stir well.
Beat egg whites with electric mixer until stiff but not dry.
Gently fold into broccoli mixture.
Spoon into prepared dish.
Bake at 350° for 50 to 55 minutes or until golden brown.