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Broccoli Soufflé

Source: Southern U.S. Cuisine

2 to 2 1/2 cups frozen chopped broccoli, about 12 ounces
1/4 cup butter
1/4 cup flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup milk
4 eggs, separated
1 teaspoon lemon juice
1/8 teaspoon nutmeg
4 egg whites
1/4 teaspoon cream of tartar

Cook broccoli in boiling water according to package directions. In a large saucepan, melt butter over medium-low heat; stir in flour, salt, and pepper until smooth and bubbly. Gradually add milk. Continue cooking, stirring constantly, until sauce is thickened. In a medium bowl, beat egg yolks lightly. Pour about half of the hot sauce mixture into the beaten yolks, stirring briskly. Return egg yolk mixture to saucepan and blend well; stir in lemon juice, nutmeg, and cooked drained broccoli. In a mixing bowl, beat egg whites with cream of tartar until soft peaks form. Fold egg whites into sauce mixture. Pour into a 1 1/2-quart baking dish. Set baking dish into a large shallow baking pan. Place in 350° oven then fill outer pan with about 2 inches of very hot water. Bake for 45 to 50 minutes, until soufflé is puffed and golden brown. Serve immediately.