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Souffle, Broccoli (D/P, KLP)
Source: "The Complete Passover Cookbook," by Frances R. AvRutick
Serves: 4-6

2 10-ounce packages of frozen chopped broccoli
3 eggs
Salt and white pepper to taste
1 tablespoon onion soup mix
1/2 cup mayonnaise
Grease for the pan
2 tablespoons of matzo meal, divided

Cook the broccoli according to package directions. Drain thoroughly. Set aside.

In a mixing bowl, beat the eggs very well with salt, pepper, and onion soup mix; add the mayonnaise and continue beating until well blended. Stir in the cooked broccoli.

Grease a 7"x11-1/2" pan. Dust it lightly with 1 tablespoon of the matzo meal.

Pour in the broccoli mixture and sprinkle with the remaining matzo meal.

Bake at 350°F for 40 to 50 minutes until the top is golden.

Poster's Notes:

1. Mrs. AvRutick adds a variation: Prepare a cream sauce using 3/4 cup of liquid from the drained broccoli (or milk for dairy), 1-1/2 tablespoons margarine, and 3/4 tablespoon potato starch.

Add the cream sauce to the beaten eggs and proceed as above.

2. Warning: The recipe is high in fat, so if this is an issue, possibly consider using egg whites instead of eggs where possible, and skim milk when milk is suggested.

Posted by Sandy Loeffler