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Spinach And Parmesan Souffle

Western.Chefs's picture
Ingredients
  Parmesan cheese 1⁄4 Cup (4 tbs), grated
  Frozen spinach 10 Ounce, chopped (1 Package)
  Butter 4 Tablespoon
  Flour 4 Tablespoon
  Milk 1 Cup (16 tbs), boiling
  Nutmeg 1⁄8 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Egg yolks 6
  Egg whites 6
  Salt 1 Teaspoon
Directions

Butter sides and bottom of souffle dish.
Refrigerate.
When chilled, spread again with butter.
Sprinkle with Parmesan cheese.
Shake off excess.
Cook spinach.
Cool immediately.
Replace spinach in saucepan and heat until all moisture disappears.
Spinach must be dry.
Set aside.
Melt butter in a saucepan.
Stir in flour.
Stir constantly until flour is cooked.
Remove from heat and let cool slightly.
Stir in half the boiling milk.
Mix well.
Add remaining milk.
Keep stirring with wire whisk until thick and smooth.
Mix white sauce, salt, nutmeg, pepper, spinach and egg yolks in blender on high speed until mixed.
Beat egg whites with 1 teaspoon salt until stiff.
Fold carefully into spinach mixture a little at a time.
Fold until mixed.
Pour into prepared souffle dish.
Set in pan of boiling water.
Bake in preheated oven at 3000 60 minutes, until firm.
Serve immediately.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Baked
Ingredient: 
Spinach
Interest: 
Everyday
Preparation Time: 
25 Minutes
Cook Time: 
60 Minutes
Ready In: 
85 Minutes
Servings: 
4

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