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. ---------------------------------------------------------------------------
Nutrition
Ingredients
