Spinach Souffle Recipe
Summary
Preparation Time10 MinCooking Time1 Hr 0 Min
Ready In1 Hr 10 MinDifficulty LevelMedium
Health IndexHealthyServings6
Ingredients
| Butter | 3 Tablespoon | |
| Flour | 3 Tablespoon | |
| 1 cup light cream or milk | ||
| Salt | To Taste | |
| Ground pepper | 1 To taste | |
| Ground nutmeg | 1/8 Teaspoon | |
| Cheese | 1 Cup (16 tbs), grated | |
| 1 pound spinach, washed, cooked and squeezed dry | ||
| Eggs | 4 , separated | |
Directions
Heat the butter in a saucepan large enough to take all the ingredients except the eggs.
Stir in the flour and cook, stirring constantly, for about 2 minutes.
Stir in the cream, and cook, stirring all the time, until thickened and smooth.
Season with salt, pepper and nutmeg.
Turn heat to very low and stir in the cheese and the spinach.
Cook until the cheese has melted.
Remove from the heat and cool.
Beat the egg yolks until thick and beat them into the spinach.
Beat the egg whites until they are stiff but not dry.
Carefully fold the egg whites into the spinach mixture.
Turn into a buttered 1 1/2- to 2-quart baking dish.
Bake in a preheated slow oven (325° F) for about 30 or 40 minutes or until set.
Stir in the flour and cook, stirring constantly, for about 2 minutes.
Stir in the cream, and cook, stirring all the time, until thickened and smooth.
Season with salt, pepper and nutmeg.
Turn heat to very low and stir in the cheese and the spinach.
Cook until the cheese has melted.
Remove from the heat and cool.
Beat the egg yolks until thick and beat them into the spinach.
Beat the egg whites until they are stiff but not dry.
Carefully fold the egg whites into the spinach mixture.
Turn into a buttered 1 1/2- to 2-quart baking dish.
Bake in a preheated slow oven (325° F) for about 30 or 40 minutes or until set.
Chef
