Broccoli-Cauliflower Soufflé: The Best Broccoli-Cauliflower Soufflé Recipe from Cook'n

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	Broccoli-Cauliflower Soufflé

Serves: 6

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   2 tablespoons butter or margarine
   1/2 cup onions minced
   1/3 cup celery minced
   2 tablespoons parsley minced fresh
   1 pound broccoli fresh, stems pared
   1 cauliflower small
   2 tablespoons water
   2 cups white rice cooked
   1 10 1/2-ounce can chicken-mushroom soup
   3 tablespoons vermouth
   1 teaspoon italian seasoning dried crushed
   Salt and freshly ground pepper to taste
   6 eggs separated
   2 cups sharp cheddar cheese grated
   1/2 teaspoon salt
   1/4 teaspoon cream of tartar

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Melt butter or margarine in large saucepan. Add onion, celery, and parsley; stir for 2 to 3 minutes. Cut broccoli and cauliflower into bite-size flowerets; thinly sliced broccoli stems. Add broccoli, cauliflower, and water to saucepan; cover and simmer for 8 minutes. Stir in rice, soup, vermouth, and Italian herb seasoning; add salt and pepper to taste. Place mixture in greased 2-quart baking dish. Bake in preheated 400° F oven for 20 minutes. Meanwhile, beat egg yolks until thick and lemon-colored; stir in cheese. In another bowl, beat whites until frothy; add 1/2 teaspoon salt and cream of tartar. Beat until stiff but not dry. Stir in yolk mixture. Spoon over top of vegetables; return mixture to oven for 15 to 20 minutes or until puffed and nicely browned on top.

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