Cheddar Broccoli Soufflé


Serves 4.

Ingredients:

· 4-5 slices wheat bread

· 2 Tbs oil

· 4 Tbs wheat flour

· 1 1/3 cup skim milk

· 1 tsp salt

· 1 tsp mustard

· 1 pinch pepper

· 2/3 cup grated Grafton Cheddar

· 2 cups chopped broccoli

· 2 Tbs chopped onion

· 5 eggs, separated

Line bottom of soufflé dish with slices of bread or use deep casserole dish.

In pan mix oil and flour. Heat slowly. Stir in milk until thickened. Add salt, mustard and pepper.

Remove sauce from heat. Add grated cheese. Stir until melted. Cool. Add chopped broccoli and let cool.

Add egg yolks one by one to broccoli mixture. Let mixture stand while you beat the egg whites until they hold firm peaks. Take a large spoon and gently fold in all of egg whites.

Turn into soufflé or casserole dish. Bake at 350 degrees for 50-55 minutes. Do not open oven while soufflé is baking.

Cow Cheese Sheep Cheese Goat Cheese Take A Virtual Tour of Vermont Cheese Companies Cheese recipes More information on the Vermont Cheese Council? Email Vermont Cheese Council Vermont Cheese in the News
Cow Cheese Sheep Cheese Goat Cheese Take A Virtual Tour of Vermont Cheese Companies Cheese recipes More information on the Vermont Cheese Council? Email Vermont Cheese Council Vermont Cheese in the News

© 1996 -2006 Vermont Cheese Council
http://www.vtcheese.com
email: info@vtcheese.com

2083 East Main St. Richmond, VT 05477
866-261-8595