Cheese Souffle With Broccoli Sauce |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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There are instructions for freezing and baking just before serving - baking time from frozen state is 1 hour 15 minutes so plan accordingly. Ingredients:
6 tablespoons butter |
1/3 cup flour |
2 cups milk, heated |
3 cups american cheese, shredded (12 ounces) |
6 eggs, separated |
1/2 teaspoon cream of tartar |
1/4 cup onion, chopped |
2 tablespoons butter |
3 tablespoons flour |
1 chicken bouillon cube |
1/4 cup water, boiling |
3/4 cup milk, heated |
10 ounces broccoli, cooked and well drained |
1 teaspoon dill weed, dried |
1 teaspoon pepper |
Directions:
1. In a saucepan, melt butter over medium heat.
2. Blend in flour, add heated milk all at once; cook and stir until thick and bubbly.
3. Add cheese, stirring until melted, remove from heat.
4. In a medium bowl, beat egg yolks until thick and lemon colored.
5. Slowly add cheese mixture to yolks, stirring constantly; cool slightly.
6. In a large bowl, beat egg whites and cream of tartar until stiff peaks form.
7. Gradually pour yolk mixture over whites; fold together well.
8. Pour into 8 ungreased individual 1-cup souffle dishes.
9. **At this point you may cover tightly with freezer wrap or foil and freeze until needed.
10. Preheat oven to 300°F.
11. Set dishes in a shallow pan filled with boiling water to a depth of 1/2-inch.
12. For freshly made - bake for 20 minutes.
13. From frozen state - bake for 1 hour and 15 minutes.
14. Souffles are cooked when knife inserted just off center comes out clean.
15. While the souffles cook prepare the broccoli sauce:.
16. In a saucepan over medium heat, saute the onions in butter until transparent.
17. Blend in flour.
18. Dissolve bouillon cube in boiling water.
19. Add water and heated 1/4 cup milk to onion mixture.
20. Cook and stir until tick and bubbly.
21. Stir in broccoli, dill and pepper; cook until heated thoroughly.
22. Serve souffles with broccoli sauce as soon as they are out of the oven.
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