Make Ahead Souffle
|Shallots/1 tablespoon minced onion||3|
|Chopped spinach/Chard / broccoli||1 1⁄2 Cup (24 tbs)|
|Lemon juice||1 Tablespoon|
|Eggs||6 Large, separated|
|Whole wheat flour||6 Tablespoon|
|Freshly ground black pepper||To Taste|
|Milk||1 1⁄2 Cup (24 tbs)|
|Instant milk powder||1⁄4 Cup (4 tbs)|
|Freshly grated parmesan cheese||2 Tablespoon|
Melt butter in heavy saucepan and add minced shallots.
Cook about 3 minutes, stirring once or twice.
Add vegetables and lemon juice and cook over low heat, stirring frequently until liquid has evaporated (about 10 minutes).
In heavy saucepan (or over boiling water in the top part of a double boiler), melt butter and blend in flour and seasonings thoroughly.
Add milks all at once and cook, stirring constantly with a wire whisk, until mixture is smooth and thickened.
Remove from heat; beat egg yolks until thick.
Slowly stir yolks into milk mixture; stir in vegetables and set aside.
With clean, dry beaters, beat egg whites until stiff but not dry.
Gradually stir yolk mixture into whites, folding carefully with rubber scraper until well-blended.
Butter souffle dish lightly and sprinkle with Parmesan cheese.
At this point the souffle" can be refrigerated for up to 8 hours or even frozen, unbaked.
Preheat oven to 350°.
Bake the souffle-, uncovered, for 45 minutes, or until puffed and golden brown.
Allow longer cooking time if frozen.