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Spinach Souffle

chef.pierre's picture
Ingredients
  Butter 5 Tablespoon
  Minced shallots/Green onions 1 Tablespoon
  Frozen spinach 3⁄4 Cup (12 tbs), thawed, chopped
  Nutmeg 1 Dash
  Flour 3 Tablespoon
  Milk 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Pepper 1 Dash
  Eggs 4 , separated
  Parmesan cheese/Bread crumbs 1⁄4 Teaspoon
  Cream of tartar 1⁄4 Teaspoon
Directions

GETTING READY
1. Preheat oven to 375°F.

MAKING
2. In a small pan melt 1 tablespoon butter.
3. Add shallots and sauté for several minutes until done.
4. Add spinach and cook until dry.
5. Add nutmeg and mix.
6. Keep aside.
7. In 1-quart saucepan melt remaining 3 tablespoons butter.
8. Add flour and mix. Cook for sometime.
9. Add milk and stir.
10. Season with salt and pepper.
11. Cook and stir over medium heat until thick.
12. Add spinach and mix.
13. Let the sauce cook slightly and add egg yolks. Combine well.
14. In a medium-size bowl beat egg whites until frothy.
15. Beat in cream of tartar to the egg whites until soft peaks form.
16. Add 1/4 of egg whites into spinach mixture.
17. Gently fold in remaining whites.
18. Grease a 1 1/2- or 2-quart souffle dish with 1 tablespoon butter.
19. Sprinkle Parmesan cheese over it.
20. Spoon souffle into dish.
21. Bake for 25 to 30 minutes until puffed and golden.

SERVING
22. Serve souffle immediately, with sauce.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Baked
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Spinach
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
35 Minutes
Ready In: 
0 Minutes
Servings: 
5

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