Prep 20 mins
Cook 20 mins
From the Junior League of Denver's "Creme de Colorado Cookbook" I'm posting this for the ZWT3 where it can represent France and the USA West. There are instructions for freezing and baking just before serving - baking time from frozen state is 1 hour 15 minutes so plan accordingly.
- 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
- In a saucepan, melt butter over medium heat.
- Blend in flour, add heated milk all at once; cook and stir until thick and bubbly.
- Add cheese, stirring until melted, remove from heat.
- In a medium bowl, beat egg yolks until thick and lemon colored.
- Slowly add cheese mixture to yolks, stirring constantly; cool slightly.
- In a large bowl, beat egg whites and cream of tartar until stiff peaks form.
- Gradually pour yolk mixture over whites; fold together well.
- Pour into 8 ungreased individual 1-cup souffle dishes.
- **At this point you may cover tightly with freezer wrap or foil and freeze until needed.
- Preheat oven to 300°F.
- Set dishes in a shallow pan filled with boiling water to a depth of 1/2-inch.
- For freshly made - bake for 20 minutes.
- From frozen state - bake for 1 hour and 15 minutes.
- Souffles are cooked when knife inserted just off center comes out clean.
- While the souffles cook prepare the broccoli sauce:.
- In a saucepan over medium heat, saute the onions in butter until transparent.
- Blend in flour.
- Dissolve bouillon cube in boiling water.
- Add water and heated 1/4 cup milk to onion mixture.
- Cook and stir until tick and bubbly.
- Stir in broccoli, dill and pepper; cook until heated thoroughly.
- Serve souffles with broccoli sauce as soon as they are out of the oven.