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Rating: 5/5 (1 vote cast)

Meal Type: Dessert
Total Time:
Cook Method: Oven
Cuisine: French
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Broccoli Souffle

Date Added: January 26, 2013


1 Package Broccoli (10-oz) frozen chopped
3 Tablespoons Butter small lump
3 Tablespoons Flour bleached, sifted
1 Teaspoon Salt (to taste)
1 Cup Milk (evaporated is best)
2 Teaspoons Lemon Juice depending on the
4 Unit Eggs yolks (up to 5)
4 Unit Eggs whites
1/2 Cup Sour Cream
1/2 Cup Mayonnaise ;
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1. Cook broccoli, drain well and finely chop.

2. Melt butter, add flour, salt and milk to make white sauce.

3. Cook until thick. Add lemon juice and broccoli.

4. Place all ingredients in blender and pure. Cool slightly and add beaten egg yolks.

5. Beat egg whites until stiff and fold into broccoli mixture.

6. Pour all into a buttered 1-1/2 quart casserole.

7. Place in pan of 1 inch hot water. Bake at 325 for 1 hour or until firm.

8. Serve immediately with mixture of sour cream and mayonnaise.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Lemon, Egg, Milk, Butter, Gluten, Sulfites, Fructose Malabsorption allergies.
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