Food Network publishes a recipe for broccoli soufflé on FoodNetwork.com. The recipe calls for frozen chopped broccoli, butter, flour, milk, eggs and Parmesan cheese. The soufflé is seasoned with salt, pepper and grated nutmeg.
Preheat an oven to 350 degrees F. Cook two 10-ounce packages of frozen chopped broccoli until thawed, and then reserve. Add 1/4 cup of butter to a saucepan to melt before adding 1/4 cup of flour. Cook the butter and flour over high heat for two minutes, and then remove the pan from the heat. Add 2 cups of milk to the pan, and whisk vigorously before returning the pan to the heat and stirring until it becomes smooth and thick.
Add 1/2 cup of grated Parmesan cheese, 1/2 teaspoon of salt, 1/8 teaspoon of pepper and 1/4 teaspoon of grated nutmeg while continuing to stir. Beat 6 egg yolks, and then remove the pan from the heat and add the beaten egg yolks little by little while stirring. Add the broccoli to the saucepan, and set aside.
Beat 1/4 teaspoon of cream of tartar with 8 egg whites until the egg whites form stiff peaks. Fold 1/3 of the egg whites into the milk mixture, and then fold in the remainder of the egg whites. Pour the final mixture into a buttered 8-cup soufflé pan. Bake the soufflés at 350 degrees F for 45 minutes.