A soufflé is a light, fluffy, baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to blow up” or more loosely “puff up” — an apt description of what happens to this combination of custard and egg whites.
- 2 packages (10 oz. each) frozen chopped broccoli
- 3 eggs
- Salt and white pepper to taste
- 1 tbsp. onion soup mix
- 1/2 cup mayonnaise
- Grease for the pan
- 2 tbsp. matzah meal, divided
Cook the broccoli according to package directions. Drain thoroughly. Set aside.
In a mixing bowl, beat the eggs very well with the salt, pepper and onion soup mix; add the mayonnaise and continue beating until well blended.
Stir in the cooked broccoli.
Grease a 7x11 1/2 inch baking pan. Dust it lightly with 1 tbsp. of matzah meal.
Pour in the broccoli mixture and sprinkle with the remaining tbsp. of matzah meal.
Bake at 350° for 40-50 minutes, until the top is golden.
Variation: Prepare a cream sauce using 3/4 cup of liquid from the drained broccoli (or milk for dairy), 1 1/2 tbsp. margarine, and 3/4 tbsp. potato starch. Add the cream sauce to the beaten eggs and proceed as above. Kosher for Passover!
Source: The Complete Passover Cookbook