Side Pannel
Spinach Souffle
Ingredients List
- 3 tb Butter
- 4 tb Flour
- 1 c Light cream
- 6 Egg yolks
- 7 Egg whites
- 1 pn Salt
- 1/8 ts Cream of tartar
- 1 c Spinach, cooked
- 1 pn Nutmeg
- Salt & pepper
Directions
Preheat oven to 400 F.
Cook the spinach uncovered in plenty of boiling water for 5 minutes. Pur#e
the spinach in a blender.
Melt the butter and add the flour. Add the cream gradually stirring with a
wire whisk to make a thick smooth sauce. Remove from the heat and add the
egg yolks one at a time. Add the pureed spinach and the seasonings. Beat
the egg whites, with a pinch of salt and the cream of tartar, until stiff.
Add the vegetable mixture to the egg whites and fold together gently. Spoon
into a prepared 6 cup souffle dish.
Place the souffle in the oven and immediately reduce the heat to 375 F.
Bake for 25 minutes.
May be served with a Mornay or tomato sauce.
NOTE: This souffle may also be prepared with pureed peas, asparagus,
carrots or chestnuts.
Cook the spinach uncovered in plenty of boiling water for 5 minutes. Pur#e
the spinach in a blender.
Melt the butter and add the flour. Add the cream gradually stirring with a
wire whisk to make a thick smooth sauce. Remove from the heat and add the
egg yolks one at a time. Add the pureed spinach and the seasonings. Beat
the egg whites, with a pinch of salt and the cream of tartar, until stiff.
Add the vegetable mixture to the egg whites and fold together gently. Spoon
into a prepared 6 cup souffle dish.
Place the souffle in the oven and immediately reduce the heat to 375 F.
Bake for 25 minutes.
May be served with a Mornay or tomato sauce.
NOTE: This souffle may also be prepared with pureed peas, asparagus,
carrots or chestnuts.
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