Fresh Spinach Souffle
|Finely chopped spinach||2 Cup (32 tbs) (Firmly Packed)|
|Finely chopped onions||1⁄4 Cup (4 tbs)|
|Crushed rosemary||1⁄2 Teaspoon|
|Flour||1⁄4 Cup (4 tbs)|
|Milk||1 Cup (16 tbs)|
|Egg yolks||3 , well beaten|
|Shredded parmesan cheese||2 Teaspoon|
Toss spinach, onion, salt, and rosemary together.
Heat butter in a saucepan; blend in flour.
Heat until bubbly.
Stir in the milk and bring to boiling; cook 1 minute, or until sauce thickens.
Remove from heat.
Mix seasoned spinach with sauce; stir in beaten egg yolks; cool.
Meanwhile, beat egg whites until stiff, not dry, peaks are formed.
Fold small amount of spinach mixture into egg whites, then quickly fold egg whites into remaining spinach mixture.
Turn into an ungreased 2 quart souffle dish (straight sided casserole).
Sprinkle top with Parmesan cheese.
Bake at 350Â°F 40 minutes, or until souffle is lightly browned.
SPINACH BACON SOUFFLE Follow recipe for Fresh Spinach Souffle.
Substitute 1/4 cup chopped green onion (with tops) for the onion.
Omit salt with spinach.
Mix in 1/2 pound sliced bacon, diced, fried, and drained.
Omit rosemary; mix 1/4 to 1/2 teaspoon thyme and 1/2 teaspoon salt with the flour.