Cheese Souffle With Broccoli Sauce - butter

Method

• 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 300F.
• 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.