The clinging cool weather is a perfect excuse to enjoy this easy broccoli soufflé recipe. Roasted chicken and a simple salad complete an easy and elegant meal.

1/2 cup mayonnaise
1/4 cup all-purpose flour
1-1/2 cups milk
1 teaspoon salt
3 ounces Parmesan cheese, freshly grated
1 10-ounce package frozen chopped broccoli, thawed
4 eggs

Preheat oven to 300°. Generously butter a 1-1/2 quart casserole dish.

Place the broccoli in a strainer to drain excess water. Mix the mayonnaise and flour together in a small sauce pan. Place saucepan over low heat. Stirring constantly, gradually add the milk and cook until thickened. Add salt and cheese; continue cooking until the cheese melts.

Remove from heat to slightly cool. Meanwhile, separate the eggs. In a medium bowl lightly beat the egg yolks and stir in the drained broccoli. In another bowl, beat the whites until stiff. Fold the broccoli into the egg whites.

Pour the mixture into the prepared casserole dish. With the tip of a spoon, make a slight indentation all the way around the top of the soufflé about 1″ from the edge. This will create the “top hat” of your perfectly cooked soufflé.

Bake for 1 hour and 15 minutes. The center of the soufflé will rise; the very top and edges will become golden brown.

Yield: 6 servings.

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