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Rich Spinach Souffle

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Ingredients
  Fresh spinach 1 Pound (or swiss chard)
  Butter 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Milk 1 Cup (16 tbs)
  Instant onion 1 Teaspoon, minced
  Salt 1 Teaspoon
  Nutmeg 1⁄8 Teaspoon
  Eggs 3 , separated
  Cream of tartar 1⁄4 Teaspoon
Directions

Prepare and cook spinach or Swiss chard; chop and drain thoroughly.
Heat oven to 350°.
Butter 1 1/2-quart souffle dish or casserole.
Melt butter in saucepan over low heat.
Blend in flour, 1/2 teaspoon salt and the pepper.
Cook over low heat, stirring until mixture is smooth and bubbly.
Remove from heat.
Stir in milk.
Heat to boiling, stirring constantly.
Boil and stir 1 minute.
Remove from heat.
Stir in onion, 1 teaspoon salt and the nutmeg.
In large mixer bowl, beat egg whites and cream of tartar until stiff; set aside.
In small mixer bowl, beat egg yolks until very thick and lemon colored; stir into white sauce mixture.
Stir in spinach.
Stir about 1/2 of egg whites into sauce mixture; gently fold into remaining egg whites.
Carefully pour into casserole.
Set casserole in pan of water (1 inch deep).
Bake 50 to 60 minutes or until puffed and golden and until a silver knife inserted halfway between edge and center comes out clean.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Spinach

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